1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant orange pudding mix
1 (3.5 ounce) package instant lemon pudding mix
1 (9 inch) prepared chocolate cake mix
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
4 egg whites
1/2 cup lemon juice
1 teaspoon vanilla extract
1/2 cup peach preserves
Preheat oven to 350 degrees F (175 degrees C). Bake first 10 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, stir together the milk and 1/3 cup sugar until the mixture is smooth. Beat in the eggs one at a time, then stir in the vanilla extract. Continue adding eggs and sugar until the frosting reaches spreading consistency. Spread the milk over the surface, then smooth the top of the cake. Prepare the chocolate cake mix according to package directions. Set aside.
Prepare the pudding according to package directions for a 9x13 inch pan. Grease a large glass or metal bowl. In a medium bowl, beat together the pudding, 1 cup sugar and 2 eggs until smooth. Spread over the top of the cake, leaving a 1/2 inch thick border. Cut a slit down the center of the cake, letting the bowl hang over sides of the cake.
In a small bowl, quickly pour 3 tablespoons of the milk over the entire cake. Then, sprinkled with 3 tablespoons of lemon juice, add a teaspoon of vanilla extract, and let the cake stay in the refrigerator over night before serving. Sprinkle over peach preserves, and serve immediately as pudding reserved.
I'm happy you liked it! I didn't think the batter was too thick but it did get nice and smooth. Next time I will make sure we have the right spices installed because it could be a little tough with all the peppercorns.
I made this cake for a party, and it turned out wonderfully. I used a regular cake mix, and didn't add the eggs - it turned out just as described. I didn't have any hazelnuts, so I used a little almond extract I get from macaroon nuts. I didn't add the dry italian dressing, so I substituted lemon juice for the lemon zest. I didn't have any other dry ingredients, so I put the dry in the chocolate and hazelnuts separately. I could see how easy it would be to mess this up, so I didn't, and it still turned out great. I'm not recommending making this cake for a party, but if I made it again, I'd make it again and put in more chips, and maybe sprinkle some dry italian dressing over the top as well. Whatever the reason, this was a
I have made this cake for Mother's Day brunch and Christmas morning, and it is always a hit. I have made it with only one egg, and it is even better. Everyone love it.
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