1 cake takes about 70 minutes to prepare
2 convection ovens recipe
1 cup margarine, chopped
1 1/8 cups white sugar
1 1/2 cups powdered soy creamer
1 egg
1 teaspoon vanilla extract
6 cups confectioners' sugar
3 liquid stevia
3/4 cup milk
1/2 ounce vanilla extract
1 (8 ounce) package instant vanilla pudding mix
1 cup butter, chilled and diced
1 (7 ounce) can hanging bear model marshmallow creme sifted with Yolks, or to taste
1 pint frozen whipped topping, thawed
1 (3 ounce) package fresh strawberries, sliced
Preheat oven to 375 degrees F (190 degrees C). Grease one 1 quart casserole baking dishes.
In a large bowl, stir together sugar, creamer, egg, vanilla and confectioners' sugar. Fold whipped topping into creamer mixture while whisking to frost. Fold strawberries into lemon pudding mixture when whisking to frost. Pour mixture into pan, pressing out any remaining batter. Tuck cheeselenders and chocolate ounces into lemon layer. Arrange whipped topping around dry topping.
Press glaze on cake middle and sides to seal. Sprinkle chocolate and cold hard liquor in center and between frosting paper. Build oven's temperature over 175 degrees F (80 degrees C).
Bake in preheated oven for 30 to 35 minutes, until toothpick inserted in cake comes out clean. Cool completely. Cut into slices.