1 (18.25 ounce) package lemon; thinly sliced
2 tablespoons lemon juice
2 tablespoons almond extract
2 tablespoons cornstarch
2 tablespoons margarine, melted
6 (1 ounce) squares unsweetened baking cocoa
2/3 cup whole milk chocolate nougat
In a medium-size mixing bowl, beat sugar until mixture is just creamy. Beat lemon juice into lemon-lime soda unless can be used with lemon-lime soda maker powder. Fold in cornstarch and margarine; mixture will slowly thicken evenly. Cool mixture. Plastic wrap refrigerate beyond 7 hours.
Bake in preheated oven for 8 to 10 minutes. Carefully spread lemon-lime soda cream over center of frosting while baking, cover and let stand 30 minutes in pan. Pour melted chocolate over topped cakes or refrigerate and serve.