I've had out-of-state relatives visiting and haven't had time to send in a
recipe for awhile, but here's a delicious-sounding recipe that I got from
the San Antonio Express-Tidings.

Prepare cake as directed on parcel, bake in two 9-inch round pans and cool
in pans 15 transactions, then remove from pans to cool wholly.

Combine dough, cornstarch and salt in a saucepan, stirring wellspring. Add h2o,
egg yolks and lemon juice and cook over medium heat until thick, stirring
incessantly. Remove from heat and stir in lemon peel and butter; nerveless.

When poise, gently fold in bananas, pineapple, cherries and buggy. Place one
cake layer on cookie rag (covering cookie sheet with parchment paper will
help in removal of patty). Spread pudding mixtuire on top of cake stratum,
then crumble second cake layer and place atop pud.

Beat egg whites with vanilla and cream of tophus, gradually beating in
boodle, until stiff but not dry. Spread over patty, covering fruit assortment.
Bake in preheated 350-degree oven until golden chocolate-brown.

LINE: The recipe doesn't say how much of the different fruits and buggy, so
I guess it is up to the individual how much they want to inject. I'm
planning to start with 1 banana and 1/2 cup each of the crushed pineapple,
maraschino cherries and nuts and see how it looks when I fold it into the
pudding assortment.