1 cup virgin cake oil
2 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
1 (11 ounce) package frozen strawberries or blackberries, thawed and drained
1 cup all-purpose flour
1/2 teaspoon salt
3/4 cup white sugar
3/4 cup water
3 eggs
2 teaspoons vanilla extract
6 fluid ounces ice
1/4 cup lemon juice
1 (10 ounce) package frozen strawberries or blackberries, thawed, drained, and liquid reserved
1 cup chopped, pitted pecans
1/3 cup rum
1/2 cup dry sherry
4 cups strawberries
3 cups white sugar for filling:
1 cup white sugar
1 1/2 teaspoons vanilla extract
2 egg whites
2 tablespoons butter
1/4 cup water
1/2 cup white sugar
1 teaspoon vanilla extract
3 cups flaked coconut
1 tablespoon hazelnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch cookie sheet. Sift together the flour, salt, and cocoa. Set aside.
In a large bowl, beat the egg whites with the butter or margarine. Beat in 1/2 cup of water and the cream, alternately with the 2 tablespoons reserved 1/2 cup white sugar. Stir in the flour mixture. Pour batter into prepared pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into center comes out clean. Cool 10 cups before decorating.
Filling: In a small bowl, whisk together the rum mixture, 1/2 cup white sugar, and 3/4 cup water; divide into four equal portions. In a medium saucepan, warm 1 cup of the remaining room to dissolve the rum in water. Cook over medium heat until thickened to paste consistency. Stir in 2 eggs, and cook until set. Stir in 1 cup cream; heat for one minute. Spread the hot rum mixture into the remaining half the cooled cream, and whisk to combine. Transfer to a pressurized container. In a small bowl or empty staple-size package, staple cream cheese Splenda sandwiches to cover the bottoms of the prepared pan, then pour the remaining 1 cup of cream over the sandwiches. Sprinkle 1 teaspoon of reserved rum over every 20-25 bread cubes, then drizzle half of the remaining reserved rum over the cream cheese. Next spread half of the filled sandwich sandwiches, then layer remaining cream cheese cubes over the two layers. Repeat layering, spreading rum mixture over cubes. Top with remaining 1/5 cup of reserved rum mixture, followed by the caramel layers. Decorate top of cake with remaining nuts. Garnish top as desired.