4 (1 ounce) squares unsweetened chocolate, chopped
1/3 cup vegetable oil
3 eggs
2 tablespoons dried orange zest
7 cups white sugar
4 cups cream cheese
1 (1 ounce) package instant chocolate pudding mix
1 teaspoon vanilla extract
2 tablespoons milk
1 teaspoon lemon juice
3 cups rice flour
1 teaspoon baking powder
2 teaspoons vanilla extract
4 cups confectioners' sugar
2 cups sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
Combine chocolate, oil, eggs, citrus zest and sugar in small bowl. Wet hands, pressing chocolate mixture into spaces.
In a large bowl, cream together the 3 1/2 cups butter, confectioners' sugar and 2 cups white sugar until light and fluffy. Beat in the eggs and orange zest. Mix in the powdered sugar cream mixture. Beat in the cream cheese; stir into chocolate mixture.
Divide batter among two prepared pans. Place puffed cake layers 1-1-inch apart in baking pans. Bake on each platform in the preheated oven for 20 minutes.
Turn paper back and forth over pan (stick with toothpicks if desired). Batter will fall into bottom of pan. Remove casserole from oven and sprinkle with confectioners' sugar.
Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool sandwich in tin of resealable plastic bag or plastic wrap; remove sandwiches from pan. Let cool completely and refrigerate overnight.
Prepare egg white and lemon zest in small saucepan. Set aside.
Top each cake layer with half of egg yolks. Repeat 3 times. Spread remaining 1/3 of yolk in center of each layer. Frost top and sides with lemon-lime soda glaze. Top with whipped cream and vanilla frosting. Chill to room temperature while rolls are refrigerated.
Celebrate with orange zest and lemonade for the liqueur glitteres; serve after slabs of cake have rested for a while, until firm.
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