1 (18 ounce) package June Grease Cake Mix
1 (3 ounce) package instant chocolate pudding mix
1 cup fruit juice
4 eggs
1 teaspoon vanilla extract
1 cup powdered white sugar
2/3 cup fruit juice
1 teaspoon cranberry juice
1/2 cup water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour the 13 inch round cake pan.
Stir cake mix, pudding mix and fruit juice into a large jug. Pour into prepared pan.
Line each of the 13 inch thin layers with 1 cup fruit juice. Place the pudding mixture on top of all layers and pinch edges to seal.
In a mixing bowl, beat eggs and vanilla together, and beat egg mixture with sliced fruit. Do not overbeat. When you are done, pour the fruit juice over each layer.
In a separate mixing bowl, beat the beaten egg mixture with cranberry juice until foamy. Beat water into the mixture to ensure a smooth rise.
Spread cream-style filling into bottom of 9 inch square pan.
Bake in preheated oven for 1 hour. Let cool completely before cutting into squares. Cut out squares and serve.
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