1 (18.5 ounce) package strawberry lemon cake mix
1 (3.5 ounce) package instant French vanilla pudding mix
4 eggs
1 (3 ounce) can frozen whipped topping, thawed
4 (0.8 ounce) squares sour cream
1 cup confectioners' sugar
1/2 cup lemon juice
2 cups water
1/2 cup apple juice
1/2 cup mini chocolate chips
1/2 cup chopped almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9-inch) loaf pans.
In a large mixer bowl, beat the cake mix and pudding until smooth. Beat in the eggs one at a time, then pour over the top of the cake.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before removing from pan. Unroll on waxed paper, and cut into 1 inch squares. Dust with confectioners' sugar before serving.
In a small bowl, whisk together lemon juice and water. Refrigerate and drizzle the lemon juice over the sponge cake when serving.
Shape the sour cream into small ball shape. The filling should be the size of a theme-park hamburger. Slice each sheet of dough into 12 pieces and roll into squares. Place the squares onto a large baking sheet. Shape glaze into spikes by putting small to medium holes in the top and bottom of each piece, using knives to cut paths in the top loaf.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove loaf from pan, and immediately place onto picnic plate. Allow to cool completely.
Roll remaining pieces of dough into logs. Place a small piece of ice cream in the center of each log. Spoon the filling mixture over the metal rolls. Chill on waxed paper, then cut into squares.
⭐ ⭐ ⭐ ⭐ ⭐