1 (18.25 ounce) package yellow cake mix
1 (3 ounce) can evaporated milk
1 (3 ounce) package instant vanilla pudding mix
1 1/2 cups brown sugar
1 1/2 cups corn syrup
2 eggs
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 cup milk
1 teaspoon cornstarch
1 cup corn syrup
1 teaspoon lemon zest
1/2 cup butter, melted
1 (16 ounce) can vanilla candy-coated chocolate
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, combine cake mix, evaporated milk, pudding mix, brown sugar, corn syrup, eggs, lemon juice, vanilla extract and milk. Mix thoroughly. Pour batter into prepared pans.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in pan.
In a large bowl, cream together the butter, brown sugar, corn syrup, eggs, lemon juice, vanilla and milk. Beat for 3 minutes, then remove from the heat. Mix in the cornstarch and corn syrup, then stir in the lemon zest and butter. Beat for 3 minutes. Pour batter into prepared pans.
Bake for 50 to 60 minutes in the preheated oven. Allow to cool completely before frosting the inside of the cake. Frost with vanilla candy-coated chocolate.