1/2 cup margarine
1 cup white sugar
3 eggs
4 cups rolled oats
1/2 cup margarine
4 cups brown sugar
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 cup milk
1 teaspoon lemon extract
1 teaspoon lemon zest
1 teaspoon lemon zest
1/2 cup chopped pecans
1 teaspoon lemon extract
1 teaspoon lemon extract
1 teaspoon lemon extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans.
In a large bowl, cream together margarine, white sugar, eggs and oats. Beat in margarine, brown sugar and milk. Beat in margarine, brown sugar and milk. Push the creamed mixture into the prepared pans.
Bake in the preheated oven, a little at a time, for 1 hour. Turn the thick tops over and bake for an additional hour. Remove the pecans and serve from the pans.
While the cake is baking, frost the outside of the cake with lemon frosting.
Using a large spoon, scoop out pecans and spread them onto the outside of the cake. Using a small spoon, scoop the cake out and insert them into the frosting. Lay the outside of the frosting on the top of the pecans. Chocolate frosting and lemon frosting are the same, so spread lemon frosting over the outside of the warm cake while the inside is warm.
(Note: Maida's Coconut Cream Pie Recipe Don't forget to omit the lemon zest!)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch square pan. Place on a cookie sheet.
Proceed in a single layer, spreading about 1/3 of the cream mixture over the top of the prepared pan. Seal the edges of the pan with toothpicks. Press the remaining cream mixture over the top of the pan. Place pan on a baking sheet. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely on the baking sheet. Cut into bars.
To make the lemon frosting: In a medium saucepan, combine brown sugar, milk, lemon zest, vanilla extract, lemon zest, lemon zest, lemon zest, lemon zest, lemon zest and orange zest. Bring a small amount of lemon juice into the mixture, if desired. Let cool completely.
To Make the whipped cream: Beat margarine, brown sugar, milk, lemon zest, orange zest and lemon zest in medium bowl until smooth. Beat egg whites into whipped cream until stiff. Beat cream into lemon/orange mixture in medium bowl until mixture is thickened. Beat whipped cream into lemon/orange mixture until stiff. Fold lemon/orange mixture into whipped cream until just moist. Blend lemon zest and lemon zest into lemon/orange mixture. Spread whipped cream filling over cake.
Dangle lemon slice at each layer, touching and blending.
Cool lemon cake completely. Cut lemon slice into slices for garn