1 1/4 cups margarine
1 teaspoon unsweetened cocoa powder
1 cup orange juice
1 cup water
1 cup juice of 1 lemon
1 egg, lightly beaten
4 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 cup strawberries, quartered
1 teaspoon lemon zest
1 teaspoon lemon zest
1 (9 inch) prepared chocolate cookie crumb crust
1/2 pound fresh strawberries, quartered
20 scoops vanilla ice cream
white sugar
1 1/2 cups margarine, melted
1 1/3 cups water
Sift together the margarine and cocoa. Set aside.
In a saucepan, combine orange juice, water, lemon juice, egg yolks, sugar, eggs and vanilla extract. Bring the water to a boil and stir into the mixture until well blended. Pour mixture over the whipped cream portion of the cake. Return the cake to the refrigerator and allow it to chill in the refrigerator; it should not exceed two hours.
Prepare the frosting by mixing together strawberries, lemon zest, lemon zest and lemon zest.
Remove cake from refrigerator and frost with frosting in two parts of the crust. Spoon filling over the frosting and sprinkle the bottom of the crust with the strawberries and lemon zest. Refrigerate until serving.
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