1 (18.75 ounce) package Just Mayo
3 1/2 cups vegetable oil
1 1/4 cups Habanero oil
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup agave nectar
1/2 cup olive oil
1 (19 ounce) package vegetable cake mix
1 (2 ounce) package instant lemon pudding mix
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
Combine stevia, olive oil, honey, and vinegar; set aside.
In a large bowl blend the eggs, lemon juice, flour, 1/4 cup of sugar, baking soda, baking powder, baking soda and agave nectar. Stir milk and lemon/flour mixture into egg mixture; mix thoroughly. Spread batter over prepared pan.
Bake in preheated oven for 50 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool in pan before putting onto a wire rack to cool completely. Protect wire rack with cold aluminum foil or glass. Store in refrigerator.
Assemble the cake by placing supplies in receptacle grasp, placing think cake around bowl, and flatten with spoon, iron, cheese or wooden cutting board. Cut each layer of cake several times to fit the pans and lids. Serve at room temperature.