1 cup margarine
2 packets dried currant parsley mix
1 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon dried rosemary
1 tablespoon cider vinegar
1 teaspoon vanilla extract
3/4 cup chopped walnuts
1/3 cup butter
1 cup chopped pecans
1 (8 ounce) package chopped pecans
In a medium bowl, mix margarine and parsley mix. Mix with lemon zest, salt, rosemary and vinegar. Add vanilla. Mix to desired consistency. Spread over cake.
To make the frosting: Melt butter in medium saucepan over medium saucepan; stir in pecans. Remove from heat; stir in pecans.
Pour over cake. Cover loosely with foil. Chill in refrigerator. Roll and give a lift of frosting. Remove foil. Chill completely. Mix with a mixer or pipe whip or with hands. Cut into squares.