3 (1 ounce) squares softened cream cheese
1 (3 ounce) package instant chocolate pudding mix
1 1/2 cups white sugar
3/4 cup vegetable oil
4 eggs
1/2 cup chocolate syrup
1 teaspoon vanilla extract
1 cup butter
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, cream together the cream cheese and pudding mix. Beat in sugar, oil and eggs; mix until smooth. Stir in the chocolate syrup, 1 cup at a time, mixing well after each addition. Beat in the chocolate syrup, 1 cup at a time, mixing well after each addition.
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool to room temperature.
In a large bowl, beat the 2 cups chocolate syrup, 1 teaspoon lemon extract, butter and 1 teaspoon vanilla until frosty. Beat in the whipped topping. Spread evenly over cooled cake.
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