3/4 cup butter, softened
2 1/2 cups white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons instant vanilla pudding mix
1 cup milk
2 cups evaporated milk
3 teaspoons instant chocolate syrup
1 cup packed light brown sugar
1 1/2 teaspoons pureed lemon juice
1 teaspoon lemon zest
In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla, pudding mix and milk until well blended. Stir in the evaporated milk, chocolate syrup and lemon juice. Beat until well blended. Pour batter into prepared pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out with a small melamine tip. Cool in pan for 10 minutes, then remove pan from pan and cool completely.