2 (18 ounce) packages 123 sweetened white cake mix
1 teaspoon vanilla extract
1/2 teaspoon baking soda
3 cups water
1 tablespoon unsweetened cocoa powder
1 pint vanilla wafers
1 (15 ounce) can crushed pineapple, drained
1 1/2 cups butter, softened
1 cup packed light brown sugar
1 (8 ounce) can evaporated milk
2 eggs, beaten
2 teaspoons lemon zest
1 teaspoon baking soda
1/8 teaspoon salt
1 cup margarine, melted
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Add cake mix and vanilla extract, and stir gently. Beat in 3 cups water, cocoa and pineapple. Pour batter into prepared pans.
Bake in preheated oven for 15 to 18 minutes, or until toothpick inserted in center comes out clean. Remove from oven to wire rack to cool completely.
Meanwhile, melt butter in saucepan over medium low heat. Stir in brown sugar, cream up, then pour over cooled cake batter. Cool to room temperature. Sprinkle wafer mixture on top of cooled cake; cool to lukewarm.
Leave cake cool completely. Roll tops into pumpkin shape. Twist and place seam down side up onto serving platter. Drizzle with icy chocolate glaze and cut scallion into 12 pancakes, rolling squares. Cut slits into crepe tarts to seal in remaining glaze.
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