1 cup water
2 cups cornmeal
1/2 teaspoon salt
1/2 teaspoon white sugar
2 egg whites
1 part fruit cocktail - cracker mix
2 cups bread flour
1 tablespoon baking powder
1/2 cup butter, softened
1 1/2 teaspoons salt
5 eggs
2/3 cup orange marmalade (optional, but very good)
5 cups confectioners' sugar
1 tablespoon lemon juice
2 tablespoons water
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-inch casserole dish.
Combine water, cornmeal, and salt in a small bowl, and allow mixture to stand 10 minutes in refrigerator before using.
In a large bowl, stir together egg whites and mixture from 1 part deal cracker to one full mixture. In a medium bowl, whisk flour, baking powder and butter with flour mixture until well blended. Stir egg whites and creamed mixture into flour mixture. Fold in bread flour and crumbs. Tightly spread batter into prepared pan.
Bake in preheated oven for 1 hour and 30 minutes, or until a knife inserted comes out clean.
Meanwhile, preheat oven to 350 degrees F (175 degrees C) and prepare ice cream.
Combine remaining 1/3 cup fruit cocktail, 2 ounces. ice cream, 1/2 Cup vanilla yogurt, and 1/2 teaspoon lemon juice in medium bowl. Pour mixture over warm cake. Chill in refrigerator 2 hours, until set.
Remove from cake mix, and beat together reserved cream cheese and remaining 1 1/2 cup cream cheese in large bowl until well blended. Stir in frozen yogurt mixture. Fold in 1/2 teaspoon lemon juice, and 1/2 cup water. Fold mixture into frosting. Spread mixture on cooled cake. Garnish top and sides with remaining fudgy ice cream.
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