1 (18 ounce) package Dromo chocolate ice cream
1 cup butter, softened
1 (2 ounce) package instant vanilla pudding mix
1 egg
3 teaspoons white sugar
1 cup white sugar
1 teaspoon lemon zest
1 cup butter, softened
3 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon orange extract
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 cup chopped pecans
1 (14 ounce) can caramel-pepper candy
Melt chocolate ice cream in a large bowl. Stir in the butter, pudding mix and egg while mixing. Stir in sugar and lemon zest, sprinkle with lemon juice. Stir in melted chocolate glaze. Refrigerate briefly before serving immediately before dicing pecans. Serve immediately.
Heat oven to 450 degrees F (220 degrees C) or until a 9x13 inch pan is sprayed with cooking spray. Place pan in the preheated oven to warm. Place oven rack about 1 inch from heat source.
In a large glass bowl, beat cream cheese, whipping cream cheese, butter, lemon zest and orange extract until smooth. Fold whipped cream into butter mixture until mixed. Stir whipped cream into chocolate filling while stirring until blended.
Spread filling onto bottom of glass pan. Place cake on top of glass pan. Place frosting over slice, spooning sides together. Place cake on serving platter. Roll up edges, moving cake in rounds. Quickly cut protective foil from sides of cake and frost sides of cake. Cut out small onion slices and cut squares of chocolate into desired shapes. Place matchsticks about 1 inch apart about 12 inches apart onto each side of cake. At the same time, several pieces of chocolate candy can be cut into squares, using a knife or fork to cut
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