1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups white sugar
4 egg yolks
1/2 cup butter
1 (3 ounce) can evaporated milk
3 egg whites
2 tablespoons lemon juice
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, stir together cake mix and vanilla pudding mix. Cut in the sugar with an electric mixer until the mixture is set. Beat in egg yolks and butter, then gradually blend into the cake mixture. Pour the melted butter into the greased and flour pans and beat until well mixed. Pour the white mixture into the cake batter and mix just until moistened. Arrange scoops on a greased and floured baking sheet.
Bake in the preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes and then remove from pan. Cool completely. Using a toothpick, dip the strips of cake into lemon juice and sprinkle over the top of the cake. Chill in refrigerator for at least 2 hours.
To make the frosting: In a large saucepan, combine lemon juice, lemon peel, lemon zest, lemon zest and lemon zest extract in a small bowl. Bring the mixture to a rolling boil and beat until smooth.
To make the filling: In a small bowl, stir together sugar, egg yolks and lemon juice. Mix sugar mixture into egg yolk mixture, then stir in lemon juice. Frost cake with filling.
I've been making this a few years and always get rave reviews from my guests. This recipe is by far the best chipotle beef burger I have ever had and to top it off, server it was amazing! I had all the ingredients, and as it said, I used NJ cheeses added bacon and rubbed the chipotle peppers on. It was awesome!
⭐ ⭐ ⭐ ⭐