Petite Chocolate Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Set aside.

In a large bowl, combine cake mix, vanilla pudding, eggs, oil, brown sugar, oil, cream cheese, pecans, chocolate pudding mix, cream cheese, pecans and lemon rind. Mix until well blended. Spread mixture evenly into prepared pans.

Bake in preheated oven for 35 to 40 minutes, until a toothpick inserted into center of cake comes out clean. Let cool in pan for 10 minutes. Refrigerate for at least 4 hours before cutting into squares. Cut squares into 8 wedges. Place about 1/2 inch apart onto ungreased cookie sheet. Cool completely.

In a small saucepan, mix evaporated milk, lemon rind, lemon juice, lemon rind, lemon juice, chocolate syrup, and milk. Stir until smooth. Reserve 1/2 cup of this syrup for other applications. In a medium mixing bowl, beat cream cheese, pecans and lemon zest until well combined. Fold into cream cheese mixture. Spread over cake. Refrigerate for at least 8 hours.

When cake has chilled, remove cake from pan. Place a large cake pan or large glass bowl over the bottom of the pan. Spread cake evenly over pan surface. Chill overnight or overnight. Cut into squares. Cool completely.

Although cake is cool, freeze it in an airtight tin. When ready to use, frost with lemon rind on the top and lemon juice on the outside. Cut into squares or individual squares, using a knife or fork. Arrange large slices on an edge of each cake, a little wider than the slice that is near the edge. I frost with marshmallows only. Using the 2 egg whites, drizzle 1/2 cup of leftover lemon rind on the outside of each square of cake. Set aside.

While still in the refrigerator, coat each square of cake with maraschino cherry syrup.

Cover cake with foil and refrigerate. Remove foil and refrigerate until chilled. Remove foil and refrigerate until cold. Slice each cake horizontally so