1 (17 ounce) package yellow cake mix
1 (17 ounce) package red cake mix
1 (3 ounce) package instant vanilla pudding mix
2 cups milk
1 tablespoon lemon juice
1 tablespoon cornstarch
Preheat oven to 375 degrees F (190 degrees C). Roll the yellow-colored cake pieces out on a piece of waxed paper. Cut into 4 pieces. Press the pieces together.
Place the pieces into the greased and paper lined pans. Pour the lemon juice, cornstarch and lemon zest into the large, heavy-duty saucepan. Bring to a simmer over medium heat, stirring constantly, for about an hour. Pour the white milk over the yellow cake. Warm 360 degrees F (136 degrees C) and pour batter into pans.
Bake for 35 minutes in the preheated oven. Cool the cake completely and brush with remaining lemon juice, then sprinkle with the chocolate chips. Allow hot cakes to cool completely.
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