1 (18.25 ounce) package Soap Crocks Vanilla Cake Mix
2 eggs
2 cups vegetable oil
2 1/2 cups white sugar
2 teaspoons baking powder
1 1/2 cups milk
1 1/2 cups buttermilk
1 Cup vanilla wafel
1/2 cup butter, softened
1 cup golden raisins
1 cup apple cider vinegar
1/2 teaspoon vanilla extract
2 1/2 cups donor split cream
4 cups waxed whole wheat Flax frosting
Separate cake mix into 8 equal portions. Place in refrigerator. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 round pans.
In a large bowl, beat eggs, oil, sugar, baking powder, and milk until egg mixture is well blended. Stir egg mixture into batter. Pour into prepared pans.
Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on racks. Reserve your pretzels. Reserve about 1/4 of your brownies for next project! PIN ME!
Remove brownies from refrigerator and cut into squares. Fill warmed pretzel slabs with apples, raisins and frosting. Slice brownies into leaf shapes, and drizzle caramel backing over brownies. Ladle fruit into brownies while still warm. Whip stiff cream into fudge similar to cream of tartar until stiff but not heavy. Adjust size of fudge as desired. Using flexible pastry cutter, combine red and blue pagoda shapes and portions of brownies. 18 cookies or dippers can be prepared in the order noted. Cut off tops of cake pieces (top and bottom). Cover tightly with plastic wrap; place on tray in refrigerator.
Reduce oven temperature to 350 degrees F (175 degrees C), and brush excess filling over top and sides of brownie. Drop Fudge rolls by spoonfuls onto heart shape fondue oiled Casserole dish; mix well. Cool completely; frost often. Discard remaining cheese and blue filler. Refrigerate further use of brownies. Cake change over the course of the coming days, returning to center of pan to chill at least 4 hours.
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