1 (18.25 ounce) package yellow cake mix
1 cup margarine
1 cup butter
1 cup white sugar
1 egg, beaten
1 teaspoon vanilla extract
1/4 cup lemon juice
1 1/4 cups evaporated milk
1 1/2 cups peanut butter
1 egg
1 teaspoon vanilla extract
2 cups HERSHEY'S Cocoa
2 cups chocolate chips
1/2 cup butter, melted
1/2 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (16 ounce) pans. Sift together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together the cream cheese and margarine, mix into the center of a 9x13 inch pan. Stir in the sugar until smooth. Beat in the eggs one at a time, mixing after each one. Beat in the margarine and cocoa. Salt and pepper the chocolate chips and lemon zest. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool and frost with frosting to your liking. (Or, you can cool completely, but if you like the looks of ice cream, frost before serving.) Cool completely before frosting.
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