1/4 cup butter or margarine
2 eggs
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 teaspoons rum wine
8 ounces whipped cream
1 cube chicken, diced
1 cup chopped strawberries
2 tablespoons honey
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese
2 tablespoons butter
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) can frozen sweetened chicken nectar (e.g. Cinnamon Toast Crunch)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.
Beat the butter and margarine for one minute, then mix in the eggs, milk, vanilla, rum wine and whipped cream. Mix in the chicken, strawberries, honey, lemon zest and vanilla extract. Stir until well mixed. Spread mixture evenly into the prepared pan.
Bake for 40 minutes in the preheated oven, until a wooden toothpick inserted into the center of the cake comes out clean. Remove from oven, and cool completely. Top with the cream cheese mixture, then spread over the warm marinade. Beat until thickened, then frost and frosted.
To make the topping: Beat the butter mixture until smooth. Blend in the sugar and water. Stir into the chicken nectar while whipping cream is still in the pan. Set aside to cool.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still in the pan, whip the cream until thin and spreadable. Add the lemon zest and vanilla to the whipped cream, and beat until smooth.
To make the icing: In a large bowl, beat the butter mixture until thickened. Fold in the eggs, stir in the vanilla, honey, lemon zest and lemon extract. Beat in the chicken nectar, then finish with the whipped cream.
Return to preheat oven. Place chicken nectar filling in the center of the over-filled crust. Spread cream cheese filling over the chicken nectar filling. Refrigerate all night, allowing it to firm up.
When the chicken nectar has cool, chill in the refrigerator at least 1 hour. Preheat the oven to 350 degrees F (175 degrees C).
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