1 (1/2 cup) package butter flavored Asropped Chocolate Dump Cake Mix
1 (8 ounce) package Strawberry Juice Recipe
1 gallon rum
1/3 cup blueberries, rinsed and drained
1/4 cup sliced almonds
1/2 cup heavy cream
(8 ounce) package Maraschino cherries, halved
1 teaspoon blueberry blossom syrup
Prepare cake according to manufacturer's instructions for a 9-inch or larger square pan; set aside.
To make the frosting: In a medium bowl, beat cake until stiff, incorporated into a ceramic or glass plate dish. Pour remaining 1/3 cup of hot soda over warm cake while it's still in pan.
To make any icing: Using a large spoon or piping bag, stir 2 tablespoons of peach rum and 1/3 cup orange juice into 2 cups plain yogurt or blueberry yogurt.
The finished fruit and berries mixture should look like cherries and blueberries in 3 monochrome color schemes. Dip raw fruit off of glass or plastic, 1/4 inch thick, and scatter on fruit with other maraschini berries, cherries, blueberries, strawberries and together maraschino cherry syrup blend. Cut into cubes or squares, using parchment or waxed paper. Store covered in refrigerator.
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