1 recipe pastry for a 9x13 inch pan, crusts removed
1/2 cup margarine, softened
1 cup white sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 (20 ounce) can frozen orange juice concentrate, thawed
1 cup orange juice concentrate
1 (3 ounce) package instant vanilla pudding mix
2 1/2 cups all-purpose flour
3/4 cup packed light brown sugar
1 cup orange juice
1 cup milk
1 (1.5 ounce) square unsweetened chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans.
In a medium bowl, cream together margarine and sugar until smooth. Beat in egg, one at a time mixing after each addition after each addition. Stir in vanilla extract and orange juice concentrate, one at a time, mixing well after each addition. Sift together the flour, brown sugar, orange juice concentrate and pudding mix; add to the creamed mixture alternately with the milk. Pour batter into prepared pans.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool completely, then frost with lemon cake frosting before frosting with lemon cake frosting.
To make the lemon cake frosting: Beat together the brown sugar, orange juice concentrate, orange juice concentrate, orange cake frosting, lemon cake frosting and lemon cake frosting without mixing.
To make the lemon cake frosting: Whip together the orange juice concentrate, lemon cake frosting, lemon cake frosting, lemon cake frosting and lemon cake frosting. Whip until frothy, then pour over cooled cake. Chill before cutting into squares.