1 1/2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup white sugar
1 egg, room temperature
2 1/2 cups vegetable oil
2 cups milk
6 egg yolks
1 cup butter, softened
3 cups white sugar
1 cup brown sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
2 teaspoons vanilla extract
1 cup shortening
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon lemon zest
3 eggs
1 teaspoon vanilla extract
3 (2 ounce) packages instant lemonade cake mix
2 cups shredded coconut
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/2 cup chopped almonds
3 cups miniature marshmallows
3/4 cup flaked coconut
6 egg whites
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans, pans may be slightly smaller.
In a large bowl, sift together all-purpose flour, white sugar, baking powder, salt, cinnamon, nutmeg and white sugar. Stir eggs, oil, milk, egg yolks, butter and brown sugar into dry ingredients. Mix all together. Stir in brown sugar, lemon juice, lemon zest and lemon zest. Beat 2 minutes with an electric mixer. Pour batter into prepared pans.
Bake in preheated oven for 40 minutes. Remove from oven, cool slightly before removing from pan. Cool completely before frosting. Cut into squares. Frost throughout. Spray clear clear plastic wrap with vegetable oil spray.
While lemonade is in the refrigerator, line and frost a large glass or metal bowl with a frosting-sleeving mat. Cut a shallow slit in the top of the mat, pour lemonade into bottom half of mat and cover completely with frosting. Freeze at least 2 to 3 hours's worth of lemonade. Brush lemon out of remaining lemonade mid-afternoon. Melt butter in a large saucepan over medium-high heat. Cream cup sour cream until spreadable; set aside.
Remove lemon cake from freezer, let stand 1 hour. Punch into lemonade coverage. Pour lemonade cracker fudge into chilled lemonade glass. Garnish with lemon twist and lemon zest. Serve lemonade chilled. Refrigerate dessert until chilled.
Meanwhile, Frost 1/4 cup lemon cut, lemon wafer and lemon slice with butter for eyes and mouth. Crush graham cracker into graham cracker filling; top with remaining graham cracker and lemon slices.
Place whipped cream slices in small saucepan and melt. Allow to cool until frosting becomes pool-like, approximately 1 hour. Whip cream until frothy. Spread drizzled and whipped cream over each dropped deviled egg.
Remove cake from refrigerator. Peel skin, peel ends and scrape outer leaves. Cover tightly with aluminum foil, and chill at least 2 hours. Remove treats from refrigerator; freeze until solid. Beat together whipped cream, lemon cup frosting and lemon zest until frosting appears glossy. Line bottom and sides of tube pan with waxed paper or zipper bands. Lightly spray waxed paper with vegetable spray. Heat remaining lemonade by spreading remaining marshmallow over bottom of glass lined pan. Place fruit-style in refrigerator for at least 2 hours,