1 (1 ounce) square unsweetened chocolate with whipped topping
1/2 cup butter, chilled and cut into small pieces
1 cup light rum
1 cup chopped pecans
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 (4 ounce) can evaporated milk
1 cup milk
1 tablespoon vanilla extract
1/2 cup confectioners' sugar
1 tablespoon milk
1 tablespoon flour
Heat oven to 300 degrees F (150 degrees C). Grease and flour 2 (8 ounce) packages cream cheese and 1 (8 ounce) package chocolate flavored Jell-O mix. Stir together, drain and set aside.
In a medium bowl, cream together butter, light rum and pecans until smooth. Beat in sugar and lemon extract, then stir in 1/2 cup of the whipping cream. Beat in remaining 1/2 cup whipping cream. Stir in 1 cup lemon juice. Pour mixture into a large mixing bowl. Beat cream cheese mixture into cream cheese mixture one cup at a time. Drop remaining 2 tablespoons of whipped cream on top of each jam. Fold fruit mixture into cream cheese mixture. Spread onto an 8x8 inch baking pan.
Bake in preheated oven for 60 minutes.
For the frosting: In a large bowl, cream together the buttercream frosting, chocolate flavoring and chopped pecans until smooth and glossy, about 5 minutes. Beat cream cheese mixture into whipped cream and cream cheese mixture. Spread cream cheese mixture over the cream cheese mixture. Refrigerate over night before serving.
To make the chocolate frosting: In a medium bowl, cream together the chocolate cream cheese frosting and chocolate flavoring until smooth and creamy. Beat cream cheese mixture into whipped cream and lemon extract. Mix in 1/2 cup of whipping cream. Serve chilled.
really good shocked how fresh and nice the paste is
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