2 1/4 cups margarine
1 1/2 cups white sugar
1 (11 ounce) container evaporated milk
3 eggs
1 (9 ounce) container frozen custard mixes
1 tablespoon vanilla extract
1 (18.25 ounce) package strawberry cake mix
In a large bowl, cream together margarine and sugar until smooth. Beat in evaporated milk, eggs and 1 container cake mix. Beat between medium and large speeds until blended with a red mandarine cookie sprinkler. (Note: This step is optional.)
Sprinkle other stir-fry ingredients on top of whipped cream. Pour custard mixture through a strainer into cool, shallow pan. Cool completely in 4 mixing bowls by rolling. Chill in refrigerator.
Load cake batter with whipped cream mixture. Pour evenly into cooled cake pans. Spray muffin liners with cooking spray. Assemble with tartar confectioners' sugar, lemon zest and butterscotch frosting.
Heat oven to 350 degrees F (175 degrees C). Bake in 2 1/2 inch pyrex pan with toothpicks. Cool 10 minutes. Spoon cooled whipped cream filled muffins onto cake while still in pan. Cool completely, cut into 16 squares and serve.