1 (18.75 ounce) can honey corn syrup
1 cup vegetable oil
1 (3 ounce) package instant vanilla pudding mix
1 cup 3% milk chocolate milk
2 teaspoons vanilla extract
1 cup chopped walnuts
3 tablespoons butter
1/4 cup orange juice
1 1/2 cups whipping cream
1 (9 inch) prepared chocolate candy
In a medium bowl, combine honey corn syrup, oil and pudding mix. Mix until thoroughly combined.
In a medium saucepan over medium heat, mix chocolate milk and orange juice until smooth. Slowly pour mixture into the pan, stirring as needed. Pour mixture into baked pan.
Turn pan from side to side for 2 minutes, then press the sides of the pan against the microwave-safe rack. Place honey corn syrup mixture over the rack. Place second 1/8 cup on top of pudding mixture. Pour orange juice over pudding mixture.
Bake at 400 degrees F (200 degrees C) for 50 to 60 minutes. Cool completely. Cool completely before frosting cake or topping with powdered sugar.
To make the frosting: In a small bowl, beat 1/2 cup whipping cream until soft peaks form. Stir lemon juice and white sugar into whipped cream until lightly whipped.