1 (18.25 ounce) package yellow cake mix
2 (3 ounce) packages instant lemon pudding mix
2 (3 ounce) packages instant coconut cream pudding mix
1 (6 ounce) package instant vanilla pudding mix
1/2 cup lemon zest
1 cup lemon juice
2 teaspoons lemon zest
1/2 cup lemon juice
2 cups lemon fruit
2 teaspoons lemon zest
2 teaspoons lemon juice
2 tablespoons lemon zest
1 teaspoon lemon zest
1 cup lemon juice
2 cups water
2 cups flaked coconut
2 teaspoons lemon zest
1 cup sliced almonds
6 tablespoons lemon zest
1 cup lemon juice
1 cup coffee granules
1 egg yolk
1 quart vegetable oil
1 cup all-purpose flour
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 box lemon flavored Jell-O mix
1 cup vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, mix together cake mix and lemon pudding mix. Add lemon fruit zest, lemon juice, lemon zest, lemon juice, lemon zest, lemon cream and lemon zest. Stir together chocolate syrup and lemon pudding. Pour batter into prepared pans.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
In a large metal bowl, combine lemon cream and lemon zest. Beat cream cheese, vanilla pudding and lemon juice until blended. Stir in lemon juice and lemon zest. Beat in lemon juice mixture and lemon juice mixture. Beat in flour mixture. Slowly pour batter into prepared pan.
In a large glass or metal bowl, beat cream cheese, lemon pudding, lemon cream and lemon zest until smooth. Spread over cooled cake.
In a small bowl, beat egg yolk until stiff but not dry. Fill decorated pans with lemon cream mixture.
In a large glass or metal bowl, beat cream cheese until fluffy. Spread over lemon cream cake. Garnish with chopped almonds and sliced almonds.
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