1 (18.25 ounce) package orange cake mix
1 (2 ounce) package instant chocolate pudding mix
1 1/2 cups milk
2 eggs
1 teaspoon vanilla extract
1/4 cup vegetable oil
1 tablespoon lemon juice
2 egg whites
1/4 cup lemon juice
2 cups chocolate milk
1 cup lemon juice
1 teaspoon lemon zest
1 cup finely chopped walnuts
1 1/2 cups margarine
1 cup packed light brown sugar
1 cup chopped walnuts
1 cup butter, softened
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Place cake mix and pudding mix in large glaze-coated bowl. In a large bowl, whisk together milk, eggs, vanilla extract, oil, lemon juice, egg whites (or margarine if you prefer). Mix together sugar, lemon juice and lemon zest. Stir flour mixture into cake mix; mix with a pastry blender.
Divide crust into 2 pieces. Using 3 forks, form each piece into a 4 inch square. Press into center of a 9 inch square pan. Bake in preheated oven for 60 minutes or until toothpick inserted in center comes out clean. Cool completely and store in refrigerator. Cut into large squares.
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