2 cups white sugar
3 tablespoons vegetable oil
1 cup margarine, melted
2 eggs
1 teaspoon vanilla extract
1 (3 ounce) package cream cheese
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup milk
2 cups butter, softened
4 tablespoons cornstarch
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans
1 1/2 teaspoons lemon zest
1 teaspoon lemon zest
1 cup chopped pecans
1 (8 ounce) container sweetened chocolate syrup
1 cup milk
1 (3 ounce) package cream cheese, softened
1/4 cup margarine, melted
2 teaspoons lemon zest
1 egg, lightly beaten
Beat sugar, oil, eggs, vanilla extract, cream cheese, vanilla extract and flour in large bowl until just blended, about 15 minutes. Beat in milk, butter, cornstarch and 3/4 cup flour. Stir in cornstarch and 1/2 cup flour. Beat in milk mixture and lemon zest. Fold in pecans. Spread batter into cakepan.
Brush top of cake with lemon zest and lemon zest. Frost sides of cake with 1/2 cup melted margarine. Frost top of cake with lemon zest and lemon zest.
Heat oven to 400 degrees F (200 degrees C). Refrigerate 12 hours or overnight.
In a medium mixing bowl, whip cream cheese until fluffy. Beat cream cheese and sugar mixture until smooth. Fold 1/3 of the cream cheese into the egg and lemon zest mixture. Pour mixture into prepared pan.
Pour remaining cream cheese mixture over cream cheese mixture in pan. Bake in preheated oven for 40 minutes, or until a toothpick inserted into center of cake comes out clean. Enjoy warm cake while still warm. Cover. Refrigerate at least 3 hours before serving warm or cold.