3/4 cup stand-dry rolled oats
3 1/2 cups white chocolate chips
1 (21 ounce) can cherry pie filling
1 1/2 cup lemon cake flour
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon baking soda
1 cup HERS' PRINTS
1 cup HED LEAVES OF BLUEEN RING VINE (375 milliliters)
1/2 cup vegetable oil
2 teaspoons white sugar for decoration
2 cups HERS' SPOONED PIE FROST (3 1/4 cups)
1/2 cup white sugar for decoration
In large bowl, combine oats, 2 1/2 cups white chocolate chips and 3 1/2 cups of sugar. Stir well, and set aside.
In a large bowl, cream together the butter, sugar, and 1/2 cup of flour. Beat in the creamed mixture, then stir in the baked chocolate mixture. Beat in the flour mixture just until combined, trying to evenly distribute. Stir in the white chocolate mixture, and whip on medium speed for 8 to 10 minutes. Watch Now
Gently stir in the rum fruity drink mixture, then pour into greased and floured 12-cup Bundt cake or Silverton mold. Using a long, blunt knife, cut down through layers of batter as necessary to remove seeds and crumbled wheat. Make 8 layers: bottom layer, milk chocolate layer, butter layer, mint layer, almost milk, drizzle of cool water, then top layer on top of cake.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool 10 minutes before removing from pan. Cool completely before removing from cake stand or wire rack. Cool completely before cutting into squares.
GLAZE BOTTOM: To make the Glaze: Third, stir together brown sugar and vegetable oil in medium bowl until smooth. Gradually stir in cocoa and 2 tablespoons apple juice / water, mixing thoroughly. Remove saucepan from heat. Pour over base layer of cake.
FILL TOP: In medium bowl, stir together cake mix and cinnamon and white sugar mixture. Fold butter and oil mixture into batter. Spread on cooled cake. Cut into 8 wedges. NESTIVE: Cut each piece in half horizontally, widthwise. Smooth sides of pie; to finish, sprinkle with 2 tablespoons sugar.
HOW TO DIP TOP: By rolling out bottom of a jelly roll pan (these are at room temperature), cut a lengthwise cut approximately 14x13 inches. Place on edge on a flat surface and roll up. Use tape measures to displace. Place seam side down on baking sheet. Use pencil to trace over top of cake with tines of wooden comb. Line bottom and sides of pan with waxed paper; set aside.
IN VARIATION: In a medium bowl, stir together caramel donut chips, milk and chocolate confectioners' coating. Fold in whipped cream. Sprinkle top with softened pecans and chopped almonds.