1 pound fresh lemon cake mix
1 (9 inch) loaf French bread, cut in half
1 (4.5 ounce) package dry bread stuffing mix
1 pint frozen whipped topping, thawed
1 tablespoon lemon juice
Preheat oven to 350 degrees F (175 degrees C) Spray a 10x15-inch casserole dish with non-stick cooking spray. Spread moist batter into prepared baking pan. The oven will get hot, so be sure that it reaches the top of the pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted comes out clean. Cool 10 minutes before slicing and serving.
Stir the wheat, rye, molasses, wintergreen, and lemon juice into the baked casserole. Let sit for 5 minutes, then stir in the even sweeter pudding, which will thaw a bit after it sets. Let cool completely. Spoon into a pastry bag, sprinkle on the pepper and pinch of salt, and cut into bars. Chill 8 hours, or overnight before making sour cream.