3 cups white sugar
2 eggs
3 cups evaporated milk
2 teaspoons vanilla extract
2 teaspoons unsweetened cocoa powder
2 teaspoons lemon zest
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 (8 ounce) can evaporated milk
1 (3 ounce) package instant dark chocolate pudding mix
1 cup chocolate syrup
1 cup chopped walnuts
1 cup chopped pecans
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
In a large bowl, cream together the white sugar and eggs until smooth. Beat in the evaporated milk, then stir the lemon zest into the creamed mixture. Beat in the flour, baking soda and baking powder. Mix in the cocoa, lemon juice and vanilla. Beat in the flour mixture alternately with the flour mixture. Mix in the sugar and chocolate syrup until well blended. Fold in the chopped nuts and pecans. Spread the batter into the prepared pans.
Bake in the preheated oven for 60 minutes, until a toothpick inserted into the cake comes out clean. Allow to cool completely in pan before cutting into bars. Cool completely before cutting into bars. Cut into squares.
This is a cake I would definitely make again and I will try various changes. Instead of eggs, I used egg white beaten with a little vanilla and a little almond extract for around 5 eggs. I also put about a 1/4 tsp vanilla and a 1/4 tsp cocoa powder in the bottom of the pan and it seems to make a difference. The drizzle is a nice touch and seems to add some extra flavor. I will try it over eggs next time and perhaps try using fresh mozzerella or dried cranberries next time. Anywho, I really don't think it gets any better than this. Oh, and I put the drizzle in the oven before I removed the pan from the oven so it came out smelling wonderful.
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