1 1/4 cups milk
1 (8 ounce) container sour cream
3 cup white sugar
1 egg, beaten
6 tablespoons butter
2 tablespoons butter or margarine
1 cup white sugar
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 teaspoons lemon juice
2 teaspoons milk
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, mix the milk, sour cream, 3 cup sugar, egg, butter, margarine, white sugar, chocolate chips, and vanilla. Beat well. Fold in lemon juice. Spread evenly into a 9x13 inch pan.
Bake in preheated oven for 40 minutes. Remove foil and let stand for 15 minutes. Remove foil and bake for an additional 20 minutes.
While still warm, remove foil from pan and insert lemon slices into the center. Pour lemon juice mixture over all and allow to cool completely.
Meanwhile, while pans are still warm, preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans.
Pour chocolate chips into crock pot. In a small bowl, pour lemon juice over chocolate. Stir until smooth. Pour over buttercream layer. Pour over buttercream layer.
Place lemon slice on top of buttercream layer and layer with candied lemon peel and chocolate chips. Leave around edge of cake. Twist and allow top to pinch edges and holes of cake. Pour lemon slice over cake. Place lemon slices on cake. Top with candied lemon peel and chocolate chips. Refrigerate for 2 hours before serving.
I took this to a luau party and everyone wanted the recipe. Much better than the instant stuff they got from the jar. I used coconut oil instead of shortening and soy milk. I kid you not: This is delicous! If someone gave more than one kid they distrust food, they probably haven't thought about the aftertaste. If you make enough this will definitely be in stock and ready to go.
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