3 eggs
1 cup white sugar
2 (1 ounce) squares unsweetened chocolate liqueur
1 cup butter
2 cups white sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup chopped raspberries
1 (8 ounce) can crushed pineapple with juice
1 (8 ounce) can frozen lemonade concentrate, thawed
1 cup plain nonfat yogurt
2 tablespoons distilled white vinegar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large mixing bowl, beat together eggs, 1 cup sugar, 2 cups flour, baking soda, 2 teaspoons baking powder and 1 teaspoon lemon zest. Mix in chocolate liqueur, butter, sugar mix and lime zest. Beat in flour mixture, mixing until just blended. Stir in strawberries and orange zest.
Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely. frost with lemon frosting. Cut into 1 inch squares. Reserve the orange and pineapple fruit for future frosting.
To make the icing: In a large bowl, beat together 1 cup crushed pineapple with juice and brown sugar until smooth. Stir in liqueur of 2 cups lemon concentrate. Gradually beat in the lemon zest, using the hand mixer or by hand. Fold in lemon flavoring and lemon zest. Spread lemon frosting over cake and frost out sides of pan. Chill in refrigerator at least 1 hour. Use a wooden spoon to stir whole cake into bowl. Cut into 1/4 inch squares. Serve warm or ice cream cream.
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