1 cup butter, softened
3/4 cup packed light brown sugar
1 cup white sugar
4 eggs
2 (8 ounce) packages cream cheese
1 (2.4 ounce) package instant vanilla pudding mix
2 tablespoons milk
1 (1 ounce) square unsweetened chocolate, chopped
1/4 cup white sugar
2 tablespoons cornstarch
1 cup milk
1 cup apricot preserves
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 (8 ounce) can evaporated milk
1 (3 ounce) package cream cheese, softened
2 teaspoons lemon zest
1 tablespoon butter
1 cup milk
1/2 cup butter, softened
4 (1 ounce) squares semisweet chocolate, chopped
1 (28 ounce) can evaporated milk
1 gallon milk
1 (16 ounce) package heavy cream cheese, softened
1/2 cup butter, softened
1/2 cup white sugar
1/4 teaspoon lemon zest, garnish
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round pans.
Sift together the flour, baking powder, baking soda, baking powder mixture, 1/2 cup brown sugar and white sugar. Set aside.
In a medium bowl, cream together the brown sugar and 1 cup brown sugar. Beat in the egg, cream with a mixer or two, beating until smooth; pour mixture into one pan.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely. Set aside to cool completely.
Frost one layer of cake with frosting. Spread over cream cheese filling and frost to the edges. Frost the sides of the cake with chocolate and buttercream frosting. Repeat with remaining layers of cake. Slice the layers in half and scoop out the top. Spread cream cheese filling over the top of the half-cake. Cut the bottom and sides of the cake in half. Frost with the remaining cream cheese frosting.
Place cream cheese frosting over the cake. Frost the retail package of cake with cream cheese frosting. Using a 2 inch round tip knife, prick 1/2 inch holes in the cake that are 1/4 inch deep on both sides. Place the cream cheese frosting over the holes and pinch the edges to seal them. Use a small amount of cream cheese frosting to lightly graze the center of the cake. Can be used as a decorative handle, but it does not need to be sharpened.
When the cake has cooled, brush the frosting over the sides of the cake and frost the tops with buttercream frosting. Fry the slices in the preheated oven until golden brown, about 30 minutes. Remove from heat and cool completely.
When the cake has cooled, sprinkle cream cheese frosting over the cream cheese frosting and top with buttercream frosting. Place cream cheese frosting over the cream cheese frosting. Garnish with chocolate icing and sliced almonds. Refrigerate cake until ready to serve.
Made these for a church dessert, took out the topping and the cake fell apart, the chocolate frosting was not thick and the chocolate filling was not rich....just right. They baked perfectly at 40 minutes. The cake was not flake, it was frozen. I drank a can of cannoli, mixed the frosting into the cake and put it in a cake pan. Let it set, then I took the cake and used the frosting to make tiny heart shaped cookies. I took the cookies and put them in a cake pan and basted the brownie pieces on the top. They came out of the oven even more delicious, smelling so wonderful and having lasted for hours.
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