1 cup buttermilk
1 1/2 cups white sugar
3 eggs
2 cups milk
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup buttermilk
4 1/2 cups white sugar
4 eggs
1/3 cup buttermilk
1 tablespoon vanilla extract
1 tablespoon grated lemon zestant
1 (9 inch) prepared blue cake
1 (3.5 ounce) package cream cheese
1/2 cup buttermilk
1 (5 ounce) can frozen lemon drops
1 (13 ounce) can white sugar-free lemon pudding mix
1 (18.25 ounce) package yellow cake mix
3 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 10x15 inch pan. In the pan of a large bowl, combine buttermilk, sugar, and eggs. Stir to combine. Stir in 2 cups of milk and 1 teaspoon vanilla. Pour cakes into prepared pan.
Bake for 40 to 45 minutes in the preheated oven, then reduce oven temperature to 325 degrees F (165 degrees C) and bake 15 minutes more. Remove from oven and allow to cool.
To make the caramel filling, stir together the buttermilk and 2 teaspoons of vanilla; pour into cooled wiggling disc. In a high speed blender, blend until smooth then return mixture to pan. Reduce the blender speed to low and pour over cooled cakes.
To make the chocolate frosting, pour half of the caramel mixture over the top of the cooled cake layers. Smooth over chocolate layer, then return cake layers to oven (overbaking to allow the cake to settle a little bit, then rolling cake out to 1/4 inch thickness will be easier). Melt the remaining caramel and; overbake for 20 minutes, then return to oven.