1 (18.25 ounce) package white cake mix
1 (3 ounce) package instant chocolate pudding mix
2 eggs
1 1/2 cups vegetable oil
1 cup milk
1 (3 ounce) package instant vanilla pudding mix
1 (8 ounce) can cream cheese, softened
1 cup butter
1 (16 ounce) package cream cheese, softened
1 cup brown sugar
1/2 cup butter, softened
1 tablespoon lemon zest
1 (9 inch) prepared chocolate cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9 inch round or rectangular cake pans.
In a large bowl, beat the pudding mix and eggs together. Stir in the oil and milk, mixing until just blended. Gradually pour the batter into the prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
To make the frosting: Beat the cream cheese, butter, brown sugar, butter, confectioners' sugar, lemon zest and lemon zest in medium mixing bowl until mixture is smooth. Beat in flour, then milk, 2 minutes. Spread cream cheese frosting over cooled cake.
To make the Crumb Crattered Cream Cheese Frosting: Beat cream cheese, butter, brown sugar, lemon zest and lemon zest in medium mixing bowl until cream cheese mixture is hot. Beat cream cheese frosting in remaining ingredients until just blended. Spread frosting on cake.