1 (9 inch) prepared lemon cake mix
1 (3.8 ounce) package cream cheese, softened
1 (8 ounce) package frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
3/4 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) container frozen buttermilk baking mix
1 (8 ounce) container frozen whipped topping, thawed
3 egg yolks
1 teaspoon lemon zest
2 cups orange, peeled and frozen
1 cup frozen whipped topping, thawed
4 egg whites
2 (9 inch) prepared graham crackers
4 egg whites
1/2 cup cake flour
1 cup white sugar
1 cup buttermilk
1 cup flaked coconut
1 cup nonfat evaporated milk
1/2 cup unsalted butter
1 teaspoon vanilla extract
2 slices sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the cream cheese, softened cream cheese, and brown sugar until smooth. Beat in the vanilla. Combine the flour, 1 cup of sugar, and the salt; stir into the creamed mixture. Stir in the egg yolks one at a time, mixing thoroughly after each.
Place the bottom of a 9x13 inch baking dish in the freezer. Using a long serrated knife, slice the chocolate cake into 8 wedges. Starting at the short side, arrange the eight pieces in a spiral around the bottom of the dish. Move the pieces in the order suggested by the manufacturer, ending with the top of the spiral.
Bake for 59 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow to cool.
In a large bowl, beat egg whites and 2 cups of sugar until foamy. Gradually add the remaining 1 cup of sugar, continuing to beat until stiff peaks form.
Drop one piece of the cooled cake into a shallow dish or bowl. Using a knife, cut the sliced almonds into 3/4 inch thick slices. Using a fork, scoop the filling onto the cooled cake. Using a knife, arrange the almonds on top of the cake. Using a toothpick or wooden pick, remove the top of the cake from the bowl. Using a small spatula, loosen the crust from the sides of the pan. Using a fork, carefully pour the rest of the cream cheese mixture over the cream cheese layer. Starting with the top, carefully remove the sides from the pan. Using a knife, spoon the cream cheese layer on top of the cake. Using a fork, gently spread the remaining cream cheese over the top of the cake. Using a knife, cut the cake into eight wedges using a knife or decorative knife. Using a pastry bag, pipe the remaining cream cheese layers over the top of the cake.
Using a large fork, break the cake into three pieces. Using a knife, slice each piece in half lengthwise. Using a large glass or metal bowl, arrange the pieces so the top of the cake is level. Using a 1/4 cup scoop, scoop the remaining cake into bowls using a knife. Using a large fork, lift the bowl up the sides of the cake and set aside to cool.
To make the Vanilla Filling: In a medium bowl, whisk together 1/2 cup cream cheese, 1/2 cup white sugar, and 1/2 teaspoon vanilla until smooth. Fold in the flour, 1 cup at a time, until the ingredients are just combined. Spread the cream cheese mixture evenly over the cooled cake layer.
Using a large glass or metal bowl, beat egg whites until stiff peaks form. Fold the white portion of the egg