1/2 cup butter, softened
1 (12 ounce) can vanilla wafers
3/4 cup brown sugar
1 1/2 cups milk
1 (8 ounce) bottle lemon flavored Jell-O
2 eggs
1 teaspoon lemon zest
2 eggs
1 teaspoon lemon zest
1 cup white sugar
1/3 cup buttermilk
1 1/2 cups vanilla wafers
1 3/4 cups all-purpose flour
1 cup butter, softened
2 teaspoons lemon zest
1 1/2 teaspoons lemon zest
1 cup milk
1 teaspoon lemon zest
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 (3 ounce) can evaporated milk
1 1/2 cups FLAIDS
1 1/2 cups sliced bananas
1/3 cup butter, softened (optional)
1 tablespoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, cream together the butter, brown sugar, white sugar, milk, lemon flavored gelatin, eggs, lemon zest, vanilla extract, evaporated milk, and remaining flour. Beat in bananas, buttermilk, and flax oil. Stir until well blended. Fold in banana filling and mix in peanut butter candy sprinkles. Spread evenly into prepared pans.
Bake in the preheated oven for 55 to 56 minutes, or until a toothpick inserted into the center of the cake comes out clean. To make the filling, mix half of the granulated sugar, half of the yellow cake mix, lemon zest, and remaining flour into a small container. Using a spoon, dip the cake into granulated sugar mixture and spread evenly onto the bottom and sides of the prepared pans.
After the cakes are cool, remove wrappers from juice containers. Spoon filling into banana cake containers. Put on the remaining chocolate. Refrigerate for at least 1 hour. Let cake cool for 30 minutes before storing all fresh whipped topping in freezer plastic bags (optional).