1 cup butter, softened
2 cups white sugar
2 eggs
1 teaspoon vanilla extract
3 cups milk chocolate eggs
2 tablespoons all-purpose flour
3 tablespoons butter, softened
1 cup milk chocolate syrup
1 (12 ounce) can crushed pineapple, drained
1 (3 ounce) package instant lemonade in 6 fluid ounces alcohol
1 (6 ounce) can pineapple juice concentrate
2 cups chopped pecans
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a medium bowl, cream together the 1 cup of sugar and 2 tablespoons of milk until smooth; stir in the eggs one at a time, beating well after each addition. Beat in the flour, 1/2 cup at a time, then add the chocolate and pineapple. Beat in the crushed pineapple, pineapple juice concentrate and peach sherbet. Mix thoroughly.
Pour batter into prepared pans. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool completely. Frost with frosting.
To make the frosting: In a large glass or metal bowl, cream together the butter and 2 cups sugar until smooth; then add the 1 cup of melted sugar. Beat in the egg, lemonade, peach sherbet, pineapple and peach sherbet. Beat in the chocolate syrup and pineapple concentrate.
Place 1 (8 ounce) package of frosting in the top of a large cake pan or trifle glass serving dish. Frost the outside of the cake with the frosting. Place 1 layer of cake on top of frosting and chill overnight.