2 (1 ounce) squares unsweetened chocolate
1 cup whipping cream
1 medium cream Cheese, softened
2 eggs
1/2 cup butter, melted
1 teaspoon lemon zest
1 pound bundt cake mix
1 (8 ounce) can crushed pineapple and fruit cocktail
4 bananas, sliced
1/2 cup whole milks
1/4 cup shredded coconut
1/4 cup milk
1/2 teaspoon vanilla extract
chocolate syrup
Preheat oven to 350 degrees F (175 degrees C).
Beat chocolate chips and butter in medium mixing bowl until smooth. Stir in lemon zest and cake mix. Beat until the mixture is no longer sticky.
In a large mixing bowl, mix eggs and 1/2 cup butter until blended. Beat in the remaining 2/3 cup butter mixture until blended; stir in chocolate syrup.
Pour batter into crust. Bake in preheated oven for 60 minutes, or until toothpick inserted in center comes out clean. Cool completely before removing from pan. Reserve 8 sandwiches for Viana's Top Recipe. Chill leftovers in refrigerator. In a large mixing bowl, beat crushed pineapple until smooth. Gradually add milk into the white chocolate juice; beat until well blended. Remove the pineapple, reserving 1/2 cup pineapple juice. Spread over the pear slice. Place banana slices on top of the pineapple. Cut the slices into 4 wedges; alternately with remaining fruit.
Heat chocolate syrup in a small saucepan or in small stirring bowl for about 30 seconds, mixing thoroughly.
Serve sliced bananas, pineapple and fruit slices over cranberry topping. Chill additional salad greens during last hour of baking.