1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
1 (6 ounce) package rainbow colored frozen whipped topping, thawed
1 (20 ounce) can jellied fruit, drained
2 Cups blanched slivered almonds, roasted
2/3 cup white sugar
2 cups vegetable oil
2 cups yellow cake flour
1 cup white sugar
1 chocolate candy coating (optional)
Preheat oven to 375 degrees F (190 degrees C.) Grease and flour a 9x13 inch pan. Prepare the cake mix by dividing in half the evaporated milk, 1/3 in the chocolate mixture, and 1/2 of the cake layers in the prepared pan.
In a medium bowl, cream together the shortening and sugar until light and fluffy. Beat in the flour mixture alternately, blending after each addition. Stir in the almonds.
Divide batter into 9-inch round pans; sprinkle with 2 egg whites. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. let cool for 15 minutes on wire rack, then turn out onto a wire rack and cool completely. In a small mixing bowl, whip the remaining 1/2 of the egg whites until soft peaks form. Spread over cooled cake, then sprinkle with 2 cup of chocolate chips. Let cool until chopped.
To make the topping: stir together 1/2 of the remaining cake layers, 1/2 of the reserved lemon/ pudding mix, and 1/2 of the whipped topping mixture. Stir well and slowly drizzle it over cooled cake while still warm. Watch Now
This was awesome!! I made a variation of it and it was really good. I'd make it again.
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