18 quart strawberry cake
1/2 cup tartar sauce
2 tablespoons butter
3 tablespoons white vinegar
1/2 cup raspberry jam
1/2 cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch square pan pans. In a saucepan, mix tartar sauce and butter. Bring to a boil, stirring constantly. Boil cream of tartar sauce; remove from heat. Stir in vinegar, removing from heat. Slowly pour raspberry syrup over cream of tartar sauce. Pour over fruit layer. Cover pan tightly with foil.
Bake in preheated oven for 15 minutes, or until cake springs back when lightly tapped. Cool slightly, opening in 2 minutes. Carefully remove foil from edges of pan during cooling. Cool completely. Refrigerate 2 hours before serving.