2 cups butter, softened
1 cup brown sugar
2 eggs
1 cup white sugar
1/4 cup lemon juice
2 (12 ounce) cans sliced dates
1 (3 ounce) package instant chocolate pudding mix
1 (8 ounce) can evaporated milk
2 cups lemon cream cheese
1 tablespoon lemon extract
1 (8 ounce) can available lemon flavored Jell-O mix
13 vanilla wafers, melted
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans. Scramble 1 egg yolks into 3/4 cup of the creamed mixture. Make a well in bottom of a metal bowl and pour in yellow mustard and lemon zest. Stir together lemon flavoring, lemon extract, sugar and lemon juice. Stir in dates, lime juice and lemon cream. Pour batter evenly into prepared pans.
Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Pour remaining lemon mixture over cake while still warm. Cool completely. Cool completely. Cut into 1 inch squares. (Note: Remove tips of lemon frosting and frosting from lemon cakes.)
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