1 (18.25 ounce) package yellow cake mix
2 (3 ounce) packages instant vanilla pudding mix
2 egg whites
3 tablespoons milk
1 tablespoon lemon juice
3 (3 ounce) packages instant buttercream mix
2 cups chocolate chips
1/2 cup chopped almonds
1 (3 ounce) package instant chocolate syrup
1 (32 ounce) can fruit flavored Jell-O
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) can evaporated milk
2 teaspoons lemon zest
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons milk
Prepare cake according to package directions using coffee flavored creamer and baking powder. Allow to cool completely.
Prepare vanilla pudding according to package directions. Beat egg whites until stiff. Gradually mix in milk and lemon juice until blended. Beat in gelatin. Stir in eggs and lemon zest; gradually mix in pudding mix and gelatin. Beat in whipped topping.
Spread prepared cake ribbon onto bottom and sides of pan. Bake in preheated oven for 50 minutes. Cool completely and chill before serving.
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