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Lemon Chocolate Cake Recipe

Ingredients

3 cups creamy peanut butter

3/4 cup white sugar

3 eggs

1 cup milk

1 1/2 teaspoons vanilla extract

1 (15 ounce) can crushed pineapple with juice

1 (16 ounce) package lemon-lime flavored Jell-O

1 cup pearl sugar

1 teaspoon lemon zest

2 cups flaked coconut

1 cup chopped pecans

2 tablespoons lemon zest

1 teaspoon lemon zest

3 cups confectioners' sugar

1 teaspoon lemon zest

1 teaspoon lemon zest

1 1/2 cups chocolate chips

1 cup lemon-lime flavored Jell-O

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 one-inch round pans.

In a large bowl, cream together the butter, 3/4 cup white sugar, eggs, milk, vanilla extract, pineapple juice, bread crumbs and gelatin. Mix in the crushed pecans, lemon-lime zest and lemon zest. Stir the gelatin mixture into the creamed mixture until well blended. Pour batter into prepared pans.

Bake at 350 degrees F (175 degrees C) for 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.

Prepare the cake according to package directions using the lemon-lime flavored gelatin mixture. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.

Make the lemon-lime flavored gelatin by combining crushed pineapple, lemon-lime zest and lemon zest in a large bowl. Mix in the powdered sugar and lemon zest and lemon zest in a large glass bowl. Mix with the lemon-lime zest filling and mix with the whipped cream. Room the filling in the pan and frost the outside of the cake.

In a large bowl, beat the chocolate chips and 1 cup lemon-lime flavored gelatin until smooth. Stir into the whipped cream mixture and smooth mixture.

Prepare the cake according to package directions using the lemon-lime zest filling. Fill and frost the outside of the cake. Cool completely before cutting into squares.