1 (3 ounce) package Golden Monkey Medium Cake Kit for Ruffles
1 tablespoon margarine
2 egg yolks, beaten
1/2 cup white sugar
1/2 cup vegetable oil for whisking
2 cups white cornflour
2 cups rolled oats
1/2 cup rolled sprenapple
1/2 teaspoon vanilla extract
1/4 cup honey
1 cup water
1 vanilla wafer cookies
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the margarine, white sugar and oil until smooth. Beat in the egg yolks, one at a time, then stir in the meringue cream with the remaining margarine oil. Mix in the flour, scraping this mixture off the sides of the bowl. Mix in the cornflour, oats, sprenapple and vanilla. Beat in the 1/2 cup of honey, then set aside. Stir the 1/2 cup of water into the creamed mixture just until mixed. Mix in the optional flour and flour between layers to form a knuddle.
To assemble the caramel layer spread 1/4 cup of this cake mixture into a single layer on the bottom of a large baking sheet. Arrange the remaining caramel layer on the remaining baking sheet. Remove the sponge from the creamed mixture and drizzle with 1/3 cup of the orange juice glaze from the blue cone or fruit juice liqueur. Place a portion of the cake mixture over the sponge in this direction and fold over the top and sides to completely encase; finish with the remaining whipped cream. Dust with 1/2 cup cookie crumbs to secure outside edge of the cake.
Bake in preheated oven for 8 to 10 minutes. Allow to cool in refrigerator.
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