1 (18 ounce) package yellow cake mix
1 (2.5 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
1/3 cup water
1 (8 ounce) package cream cheese, softened
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon baking soda
2 teaspoons cream of tartar
2 teaspoons lime zest
2 cups margarine
1 teaspoon vanilla extract
2/3 cup cocoa
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Stir together the yellow cake mix and instant vanilla pudding
In a large bowl, combine the pudding mix, pudding mix, pudding mix, pudding mix, pudding mix, pudding mix, pudding mix and water. Mix well. Beat cream cheese, butter, sugar and egg into the batter. Mix on medium speed until well blended.
Pour mixture into the greased and flour lined 2-1/2- quart baking pans. Bake in the preheated oven for 45 minutes.
While baking, grease 5 or 6 3-quart loaf pans. Fill each pan with a 1/3 cup of the hot chocolate mixture, reserving 1/2 cup of the frozen whipped topping. Bake for an additional 1-1/2 minutes. Remove the loaves of cake from the oven and place them onto a jelly roll pan. Using a knife or serrated knife, roll the top of the loaves into a tight fist. Brush glaze onto each loaf, allow to cool to room temperature, and stick onto the other side of the cake.
While cooling, preheat the oven to 350 degrees F (175 degrees C).
To Make Glaze: In a large bowl, mix together 1/2 cup of the chocolate pudding mix, 1/2 cup of the chocolate pudding, 1/3 cup of water, 1/3 cup cream cheese, 1/2 cup lemon juice, 1/4 cup powdered sugar, 2/3 cup lemon zest, 1/4 cup boiling water, 1 cup fresh lemon juice, 1 (8 ounce) container frozen whipped topping, lemon zest, lemon zest, lemon zest and lemon zest.
Fill slotted loaf pans with 1/2 cup of the glaze, allowing 1/2 cup to fill each pan. Let glaze set while filling continues to set. Remove loaf of cake from refrigerator.
Assemble the cake: Place a cake ornament in the bottom of each loaf pan. Spread a layer of reserved cream cheese over the cream cheese. Roll the glaze over the cream cheese by gently rubbing the edges into the center. Roll the remaining loaf of cake around the edge of the cream cheese using a second brush or using a water pen. Place a layer of whipped topping over the cream cheese. Place a layer of lemon zest and lemon zest over the whipped topping. Place a layer of lemon zest and lemon zest over the whipped topping. Place another layer of lemon zest and lemon zest over the cream cheese.
Roll each loaf of cake around the edges of the cream cheese and squish into circles. Brush the decorated loaf with 3 tablespoons of margarine, then sprinkle with the remaining 3 tablespoons margarine. Spread icing over the cream cheese and spread the icing sides