1 (18 ounce) package strawberry cake mix
1 (3 ounce) package instant vanilla pudding mix
2 cups vanilla wafers
3 cups butter, melted
2 eggs
3 cups white sugar
1 teaspoon lemon zest
2 teaspoons lemon zest
4 cups vegetable oil
1/2 cup milk
1 (4 ounce) can crushed pineapple with juice
1 package instant vanilla pudding mix
1 (3 ounce) package cream cheese, diced
1/2 cup white sugar
1 tablespoon milk
1 egg
3 eggs
1 teaspoon lemon zest
1/2 cup chopped walnuts
1 teaspoon lemon zest
1 (8 ounce) package sliced fresh strawberries
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
In a large bowl, mix together the cake mix, pudding mix, margarine, eggs and sugar. Beat with an electric mixer on high speed until smooth. Add lemon zest and lemon zest and beat until well blended. Stir in the melted butter or margarine mixture, spread evenly into the prepared pans.
Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Remove from the oven and cool for several minutes. Allow to cool completely. Twist and pull together the graham cracker layers, forming a "triangle" of cake.
Melt the butter or margarine and syrup mixture in a small saucepan over low heat. Stir in the sugar and milk. Mix until chocolate mixture is smooth.
Spread the chocolate layer over the white layer. Dust with lemon zest and lemon zest. Layer cream cheese on top of cream cheese. Repeat layers with remaining cake.
Spread the lemon mixture over the cake. Brush cream cheese icing over the top of the cake.
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