2 eggs
1/2 teaspoon white sugar
1/2 cup vegetable oil
1 1/2 cups white sugar
1 cup canned light cream, divided
2 1/2 tablespoons lemon juice
2 tablespoons vanilla extract
1/4 cup lemon zest
1 teaspoon lemon zest
2 cups semisweet chocolate chips
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 9x5 inch loaf pans.
Beat together the eggs and sugar in a small bowl. Place oil in a large skillet over medium heat. Cook and stir over medium heat, until mixture is completely heated; about 3 minutes. Remove from heat and stir in the remaining 1/2 cup sugar. Cook, stirring constantly, for about 1 minute or until mixture is sticky. Remove from heat and stir in lemon juice, vanilla extract and lemon zest. Pour mixture into prepared pans.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Use an electric food processor to process the remaining 1/2 cup sugar into the top of the cake, and roll the stiff cake out to fit the pan. Cut into desired shapes by using a large spoon. Fill and frost the inside of the cake with chocolate chips.
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