7 tablespoons cotton candy mix
2 tablespoons raspberry jam
1 teaspoon vanilla extract
1 cup heavy cream
1/2 cup white sugar
1/2 teaspoon salt
1 cup white sugar
3 eggs
1 cup chopped strawberries
1/2 cup non-starch baking mix
4 cups frozen whipped topping, thawed
In a small glass or plastic bowl, combine cotton candy mix, raspberry jam, vanilla extract and cream of tartar. Mix well, then pour mixture into a double boiler over boiling water.
Pour mixture, whisk, boiling water in a jug or pitcher toward the height of full, just to ~120 degrees F (90 degrees C). Cook, stirring constantly, until mixture thickens; boil 1 minute. Lower heat; stir in prepared sauce and the reduced sugar and salt. Continue heating 30 seconds, then combine the drained fruit mix with the oil mixture. Reduce heat to medium-low. Stir together, then fold the dry ingredients into the cotton candy mixture.
Pour batter into prepared mold and pour into prepared mold. Reduce temperature to medium-low and bake in the preheated oven for 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Let cool for 9 to 12 hours. Remove from countertop and allow to cool completely before cutting into squares.