1 (18.5 ounce) package chocolate cake mix
2 eggs
1 1/2 cups hot milk
1 cup water
2 cups vegetable oil
1 cup white sugar
1 (15 ounce) can crushed pineapple
1 cup chopped walnuts
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
1 (3 ounce) package instant vanilla pudding mix
1 cup granulated sugar
1 1/2 cups confectioners' sugar
1 teaspoon distilled lemon zest
1 cup milk
4 cups crushed pineapple
4 cups raisins
Combine cake mix and eggs in large bowl. Beat at medium speed, scraping bowl often, until desired consistency is reached. Beat at medium speed, scraping bowl often, until well blended. Beat at medium speed, scraping bowl often, until mixture is pea-size. Spread 2/3 cup batter onto bottom of ungreased 9x9 inch pan.
In a medium bowl, mix hot milk, water, oil, sugar, eggs and pineapple. Stir in pudding mix and milk. Spread batter over cake. Cover by refrigerating at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
Bake for 15 to 18 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Let cool completely.
Dish the pineapple in the bottom of the lined baking pan. In a large bowl, mix pudding mix with milk and pudding mix with lemon zest. Pour over pineapple and stir in raisins. Spread over batter.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool completely before frosting. Cut into squares or round cones. To make the frosting: In a small bowl, mix powdered sugar and distilled lemon zest. Whip egg and milk into a stiff meringue. Spread over pineapple. Frost completely.