1 (16 ounce) can sweetened cooking cocoa
3 egg yolks
1 teaspoon citrus zest
3/4 cup orange juice
3 tablespoons butter
1 1/3 cups heavy whipping cream
1 tablespoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon almond extract
Preheat oven to 300 degrees F (150 degrees C).
In a large saucepan, combine cooking cocoa, egg yolks, lemon zest, lemon juice, orange juice, butter, orange zest and lemon juice. Stir until melted and smooth. Pour into an 8x8 inch casserole dish.
Bake uncovered at 300 degrees F (150 degrees C) for 25 minutes, stirring occasionally.
When the food is cool, pour the filling into the hot cocoa mixture; brush the top of the stuffing with lemon juice and lemon juice.
Bake uncovered in the preheated oven for 50 minutes, stirring once, to allow it to brown. Serve warm or cold, or use chilled leftovers to make a dessert.
To make the filling: In a large round mixer bowl, beat cream cheese until fluffy. Mix in sugar, lemon zest, lemon juice, almond extract and orange zest. Beat until light and fluffy. Spoon syrup over the top to make a decorative top.
Frozen cake mix: Freeze cake mix until ready to use. Cut into squares or rounds, and wrap tightly with plastic wrap. Arrange squares 1 inch apart on a large baking sheet.