3 eggs
1 1/2 cups vegetable oil
1 (12 ounce) package creamed corn cereal
1 cup chopped walnuts
1 cup milk
1/3 cup instant chocolate pudding mix
1 (1 ounce) square unsweetened chocolate milk chocolate, chopped
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 2/3 teaspoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Make the creamed corn cereal by beating together the oil, sugar, and salt; set aside.
Spoon batter into prepared pan. Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
Beat the corn cereal mixture in a large bowl until well blended. Stir in the milk, pudding mix, chocolate, vanilla, flour, baking soda and lemon zest. Pour batter into prepared pan. Chill in refrigerator until firm.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely. Remove from pans.