This cake is common in New Orleans. They use their cake scraps (mostly white, chocolate and strawberry) add raspberry puree or filling, rum and press down into pan and put in fridge. They put a heavy pan on top of cake mixture to add pressure while it is setting. Afterwards they frost and sell it. Everyone there goes nuts over it, but no one would give me their exact recipe.

Let's ask Sugarshack, she's from "N'Awlins"!