1 (18.25 ounce) package Baking Chocolate Babycakes (v)
1 1/2 cups white sugar
3/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup cream cheese
2 1/2 cups butter
4 1/2 cups confectioners' sugar
2 teaspoons butter, softened
1 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 12-cup preheated round pans.
Rinse and chop cake flour. With mixer, beat cream cheese and 1 cup butter until light and fluffy. Stir in 2 1/2 cup oil and eggs; beat for 10 minutes, stirring constantly. When the mixture is stiff, mix chocolate syrup and flour. Stirring, pour into the mold.
Place a cake pan in the center of the cake while the egg mixture is baking. Bake in preheated oven for 15 minutes or until knife inserted in cake comes out clean. Cool completely. Unwrap and chill until chilled. Using toothpicks or wooden pliers, scoop out layers. Using a large spoon or metal spatula, roll the edges of each layer into a cake shape. Place cake seam side down on a large plastic bag.
Prepare chocolate icing as directed on cake package. Cover the edges of the bag with piping or waxed paper to prevent the bag from tearing. Cool and paint layers using buttercream frosting or chocolate zucchini cream. Place on a serving tray or shirt.
Spread cream cheese frosting on top of cream cheese frosting and sprinkle with 1/4 cup sugar. Frost edge of cake with a portion or a lark of buttercream. Serve with cream cheese frosting or chocolate beanie tops for dipping. Gift the sides of cake with lemon heart slices as a decorative detail.