2 cups milk
1 1/2 cups white sugar
1 cup vegetable oil
1 (8 ounce) package cream cheese
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped tarragon
1 cup butter, softened
1 cup milk
Chop milk, sugar and vegetable oil. Stir milk mixture into butter or margarine in large bowl; beat 3 minutes. Gradually pour cream cheese, eggs and vanilla into nonstick glass filled pan; beat 2 minutes. Pour batter into prepared pan.
Bake in preheated oven for 75 minutes. Turn off oven. Cool completely.
Meanwhile, in a small bowl, mix tarragon and butter until smooth and pour over cake. Place on serving platter; refrigerate 45 minutes. Cut into 1/4 inch squares; serve with whipped cream.
Meanwhile, in a large saucepan or skillet, melt butter by stirring slowly with 2 tbsp milk. Heat over medium heat, whisking constantly, until butter is entirely melted; pour over cake; cool to room temperature. Refrigerate overnight.
Using electric hands, mix 1/2 cup of butter mixture into milk/cream batter. Gradually mix in egg/ vanilla mixture, spreading layers evenly to desired order. Cool cake completely. Refrigerate 8 hours or overnight before serving. Roll out square of jelly to 1 inch in diameter; cut into squares. Serve immediately.
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