1 (18 ounce) package white vanilla flavored cake mix
1 (3.5 ounce) package instant lemon pudding mix
2 eggs
1 cup butter
1 cup sour milk
1 cup chopped pecans
1 cup loaded dry instant chocolate granules
1 cup pecans
1 cup white sugar
2 teaspoons lemon zest
2 cups fruit juice
1 cup flaked coconut
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, stir together cake mix, lemon pudding mix, eggs, butter, sour milk, pecans, dry instant chocolate granules, pecans, sugar, lemon zest and fruit juice. Mix until well blended. Pour batter into springform pan.
Bake 35 minutes or until brownies spring out easily. Cool completely. Distribute croissants evenly over bottom of tub and sides of 4 8 inch springform pan. Into each cup, pipe luscious strawberry swirls around body of bar. Fill up each frosting cup with 1/3 cup cake mixture.