6 eggs
1/4 cup butter
1 teaspoon vanilla extract
1/4 cup milk
1 1/2 teaspoons vanilla extract
2 teaspoons almond extract
1 1/2 teaspoons lemon juice
1 teaspoon lemon zest
3 cups ready-to-use chocolate candy candy sprinkles
Beat eggs and butter in large mixer bowl until blended. Beat in vanilla extract, milk, lemon juice, lemon zest and lemon zest. Stir in candy sprinkles (prepared chocolate candy sprinkles).
Spread evenly onto cake. Gently frost with remaining candy sprinkles. Cool completely in refrigerator.