Directions:
1. Preheat oven to 325ºF
2. Grease the bottom and sides of a 12”x8” baking pan, and set aside.
3. In a large sauce pan, melt butter with the brown sugar, honey, ginger and cayenne. Wisk until combined and the butter is completely melted, and remove from heat.
4. Add ginger ale, eggs, and vanilla. Wisk until combined.
5. In a large mixing bowl, mix flour, baking soda, cocoa powder, and chocolate chips.
6. Add the liquid mixture to the bowl of dry ingredients, and mix until no longer lumpy and you don’t have pockets of dry flour.
7. Pour batter into the greased baking dish, and bake for 45 min to an hour, or until center is firm. Remove from oven and let cool.
8. While cake is baking, mix the filling. Pour the instant pudding mix into the cold milk and wisk until slightly thickened.
9. Add the lemon curd and cream cheese, and wisk until smooth.
10. Add as much yellow food coloring as you need to make the filling into a bumble bee yellow. Refrigerate until ready to assemble.
11. To assemble: layer chunks of cake alternately with filling, either in pretty glasses for individual servings, or a large glass serving bowl if you would rather have one big dish.
12. To decorate individual servings, dust top with powdered sugar. In a small bowl, melt white chocolate chips in microwave, it should take about 30 seconds. Spoon out a small amount on to wax paper, and with the back of the spoon spread and shape into a flat teardrop. Dust with powdered sugar.
13. In a zip lock bag, melt dark chocolate chips in microwave for about 30 seconds. Snip off one corner and squeeze out a long spike onto the wax paper. Take a little of the dark chocolate to create veins on the white chocolate wings.
14. Chill the chocolate decorations until hard, and arrange on the individual cups.

Now this busy little bee can enjoy a treat!