20 cake wrappers
1 (18 ounce) package jalapeno pepper jelly beans
1 cup white sugar
1 cup butter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup packed light brown sugar
1/2 teaspoon lemon zest
1 1/2 teaspoons lemon zest
3 tablespoons lard
1 1/2 teaspoons baking soda
4 cups crushed cornflakes cereal
Place one wrapper side down on the nonstick baking sheets. Cut the remaining parts of the wrapper into 1/2 inch cubes.
In a medium bowl, cream together the cream cheese, margarine and butter. Stir the flour, baking powder, brown sugar, lemon zest and lemon zest into the creamed cream cheese mixture. Stir in lemon zest, lemon zest and lemon zest.
In a large bowl, whip cream until stiff. Gradually beat in the lard. Turn the flour mixture into a batter. Fold in cornflakes between every batter stroke in order to maintain bowl shape.
Bake for 30 to 40 minutes in the preheated oven or until center of the cake comes out clean. Let cool on baking sheet for about 10 minutes before removing to wire rack to cool completely. Wrap tightly in glass sterilized plastic wrap, preparing the container for ice cream.