3 1/2 cups confectioners' sugar
2/3 cup cocoa powder
1 teaspoon lemon whiskey
1 teaspoon vanilla extract
3 tablespoons butter
1 teaspoon vanilla extract
3 cups milk chocolate chips
1 teaspoon vanilla extract
5 eggs
1 teaspoon lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
1 tablespoon butter
1 (16 ounce) package buttery round crackers
1 cup chopped pecans
1 (8 ounce) package cream cheese, diced
1 tablespoon butter
1 cup confectioners' sugar
1/2 cup milk
1 cup chopped pecans
1 (19 ounce) can evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift together the flour, baking powder and baking soda; set aside.
In a large bowl, cream together the butter, confectioners' sugar and cocoa until smooth. Beat in the lemon vodka and lemon zest. Stir in the chocolate chips and lemon extract. Beat in the evaporated milk.
Pour batter into prepared pans. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting into bars.