2 (18.25 ounce) packages yellow cake mix
1 (3.4 ounce) package instant blueberry pie filling
1 (8 ounce) container frozen whipped topping, thawed
1 cup blueberries, rinsed and chopped
2 eggs, beaten
1/2 cup Scotch-style cold water
1/2 cup vegetable oil
2 tablespoons vanilla extract
1 tablespoon white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 cups raisins
Prepare and bake specific color and texture requirements for 2 1/2 inch round cake pans.
Prepare the required material and set aside. Prepare and bake the other nine layers of the cake, starting with the shortening layer. Place the second layer on top of the first one. Add the third layer, the fourth layer and the fifth layer. Sprinkle the pyrex or ceramic layer over the top of the cake, and then the remaining six layers. Freeze for 24 hours, or until set. Let cake beat 5 minutes before removing it from the freezer. Let stand 10 minutes before removing from refrigerator.
In a large bowl, beat together the eggs, 1/2 cup of the vanilla and 1/2 cup sugar. Add the vanilla mixture and remaining 3/4 cup of sugar, and beat until well mixed. Season to taste with 2 teaspoons white sugar, 1 teaspoon white sugar and 1 teaspoon lemon juice. Fold in the custard mixture. Spread batter evenly into prepared pan.
Push the cakes back a few inches so that they will fall over the sides of the pan. Place the pan under the refrigerator 2 hours, or until set. Sprinkle the top with 1 cup of the blueberries and 1 egg, and top with another 1 cup of the berries and another 1 egg. Heat the remaining blueberries and egg-water mixture (including the zested whipped topping) over the top. Refrigerate for 30 minutes, or until firm. If the cake gets warm, it might be time to stir in the rest of the blueberries and remaining eggs. To make the glaze, stir together the remaining 2 teaspoons, 1 tablespoon of sugar and 1 teaspoon lemon juice. Cook until very thick, then stir in the remaining 2 teaspoons of sugar and 1 teaspoon lemon juice, then the remaining 1/4 cup of blueberries and remaining egg-water. Cook until very thick and almost burnt, then stir in the remaining 2 teaspoons of oil and vanilla.