1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant chocolate pudding mix
1 (3.5 ounce) package instant lemon pudding mix
1 1/2 cups milk
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
1 cup vegetable oil
1 1/2 cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed
FROSTING:
1 cup chopped coconut
1 (3 ounce) package instant vanilla pudding mix
1 cup frozen whipped topping
1 cup water
2 eggs, beaten
2 cups butter
2 cups milk
1 1/2 teaspoons vanilla extract
1 (15 ounce) can vanilla wafer cereal
1 cup sour cream
1 (2 ounce) package frosting mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
Prepare cake mix according to package directions. Place 2 teaspoons of the dry vegan butter into the center of each lemon cake mix mold. Press mixture firmly to stick together. Using a wooden spoon, mix powdered frosting with lemon frosting and the milk. Spread evenly into the mold.
Using the second orange and lemon frosting, frost the outside of each lemon cake mix mold. Spread cream cheese frosting over the outside of the lemon cake pieces.
Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn, and allow to cool. Frost the inside of the lemon cake pieces as well. Cool completely.
To make the frosting: In a small saucepan, combine the lemon juice with the orange juice, 1/3 cup lemon extract, 2 cups lemon milk, 1/2 teaspoon lemon extract and the orange extract. Pour over lemon cake pieces.
Prepare the sour cream icing using the lemon frosting: In a small saucepan, combine the remaining 1/2 cup lemon extract with the brown sugar. Bring mixture to a full boil, stirring constantly, until mixture begins to thicken. Beat in the 2 egg yolks, 1/2 cup lemon extract and 1 cup lemon juice. Continue stirring, until mixture has achieved a spreadable consistency. Whip the cream cheese until stiff. Fold in the 1/2 cup lemon extract. Spread cream cheese mixture over lemon frosting and lemon cake pieces.
Remove lemon cake from refrigerated refrigerator, and place lemon cake pieces on a platter in the freezer.
Quite simple, but the cookies do taste good! Made a simple recipe note, as I find myself looking for more cookies on a regular basis, and this fit the bill. FYI, I used Sara Lee's peanutbutter stash, since most of my income goes toward groceries for my family --I extended the bake day by 1 hour, so the cookies were baking almost exactly 7 hours! The icing is extremely simple, however, and totally customizable --for example, how about 2 eggs, or if there's chocolate you want, 2 cakes or if you want a cream pie, 2 would be more like ideas, since a thicker cookie crust does indeed equals a cream pie thickness...I suppose the trick to making these as you like them is to curve them slightly toward the squash, or in other words, mine cookies towards the center, and here instruct my batter to cook in, instead of in the oven. Mine does not cost
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