1 1/2 cups butter
1 cup white sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
3 teaspoons baking powder
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant chocolate pudding mix
1 (6 ounce) can evaporated milk
1 (3 ounce) package vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup milk
1/2 cup milk
1/2 cup whipped cream
Preheat oven to 350 degrees F. Grease and flour 1 (9 inch) round pan.
Sift together the flour, baking soda, baking powder, baking soda cup cream cheese and pudding mix; set aside. In a large bowl, cream together the cream cheese and cream cheese mix until fluffy; stir in the evaporated milk, then the vanilla. Combine the evaporated milk, cream cheese and cream cheese mixture. Finally, mix in the eggs one at a time, mixing just until incorporated. Beat in the lemon zest, then fold in the milk and whipped cream.
Pour batter into prepared pan. Bake in preheated oven for 30 minutes, or until a wooden toothpick inserted into center of the cake comes out clean. Cool in pan on wire rack. Pop spoon in metal bowl to cool completely. Place on cooler metal surface. Frost with frosting, then cut into squares.