3/4 cup brown sugar
1/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 (9 inch) square cream cake
2 cups rolled oats
1/2 cup margarine
1 cup butter, softened
1/4 cup corn syrup
2 eggs
2 (1 ounce) squares unsweetened chocolate syrup
1 (6 ounce) can fruit preserves
1 cup chopped walnuts
1/2 cup finely chopped pecans
1 teaspoon vanilla extract
2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
In a large bowl, mix brown sugar, white sugar, cinnamon and lemon zest. Stir in the 2 teaspoons lemon zest and vanilla. Fold in the creamed mixture until well blended. Spread evenly into the prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In a small bowl, stir together corn syrup, eggs, chocolate syrup, sugar, corn syrup mixture and fruit preserves. Stir into the creamed mixture just until incorporated. Spread evenly in the prepared pan.
Bake for an additional 30 minutes, stirring occasionally, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly.
To make the frosting: In a large bowl, beat butter and sugar until smooth. Beat in the lemon zest and vanilla. Beat in the flour mixture using an electric mixer or hand mixer, or in a large bowl. Mix in the remaining sugars and flour, beating just until incorporated. Beat in the chocolate syrup, eggs, nuts and pecans. Fill and frost cake with frosting.