1/2 cup butter
1/3 cup light brown sugar
1/2 cup white sugar
1 (3 ounce) package instant vanilla pudding mix
2 1/2 cups HERSHEY'S Cocoa
1 (12 ounce) package OLD MELANIE KISSES Medium Cream Cheese
2 eggs
1/2 cup milk
1/4 teaspoon baking soda
1 teaspoon lemon zest
1 1/2 teaspoons lemon zest
1 (5 ounce) can chopped pecans
1 (17 ounce) package lemon cake mix
1 egg white
1 (3 ounce) package orange flavored Jell-O
1 cup water (optional)
1/2 lemon, sliced
1/2 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch square pan. Set aside.
Cream together butter and brown sugar until well blended. Stir in white sugar. Make a well in center of brown sugar mixture and pour pudding mix over top and sides. Add cocoa, soften and mix. Pour liquid over whipped cream cream; 2 to 3 tablespoons should overflow. Bake in the preheated oven for 1 hour. Cool slightly while piping frosting. Whip cream until stiff peaks form; fold into whipped cream until stiff. Spread evenly over cooled cake. Cool completely before cutting into cubes. Cut into 8 squares and frost. Store in refrigerator, allowing for easy frosting with HERSHEY'S Lemon Gelatin.
Beat eggs into chilled whipped cream. Beat white sugar and lemon zest into whipped cream mixture with hands, using a wooden spoon, as necessary. Beat cream past two minutes to firm. Quickly whip cream to stiff peaks; fold into whipped cream until stiff peaks form. Spread cream frosting over cooled cake. Chill 8 hours or overnight.
Frost top and side of cake; cut into 8 square preformed chocolate squares or squares with a pencil. Frost with HERSHEY'S Lemon Gelatin. Cut into 8 squares or squares with a sharp knife. Place cake squares on parchment and spray with personal spray wax; place over mirrored chrome or plastic surface. Spread Orange Nut Glaze over cake. Cover; refrigerate at least 4 hours.
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