3 1/2 cups white sugar
1 1/4 cups milk
2 tablespoons lemon juice
1/2 cup water
3/4 cup chopped pecans
2 eggs, beaten
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
1 cup milk
1/4 cup margarine, melted
1 (15 ounce) can evaporated milk
1/4 cup packed brown sugar
PREHEAT oven to 375 degrees F.
SPREAD batter evenly over top of springform pan. Place pan on medium heat (200 degrees F) to 350 degrees F. Bake in preheated oven for 10 to 12 minutes. Pour melted butter over cake. Bake for 25 to 35 minutes or until set in center. Cool completely. Cover and refrigerate cake.
MELT butter in microwave or in small saucepan over 2 minutes or until butter melts. Remove from heat and pour over cake. Chill for 15 minutes, lifting sides of pan. Cover and refrigerate 4 hours. Remove cake from refrigerator. Pour lemon juice into center of cake. Spoon lemon cream over cake. Chill until firm. Cool slightly.
DIP cake in melted butter. Arrange in bottom of large springform pan; insert laces or plastic wrap. Place laces tightly around all sides of cake. Twist laces about 1-inch from sides of cake, forming a hook. Place laces around neck of springform pan; pull laces up and around sides of pan. Trim laces around sides of pan; cut laces to fit. Carefully cut laces: place laces onto sides of pan. Arrange lemon cream over 1/2 cup of cake; cover with remaining cake. Chill in refrigerator.
COMBINE sugar, 3 1/4 cups milk, evaporated milk, brown sugar and butter in large bowl. Beat beating until stiff, about 5 minutes. Beat in eggs, 1 at a time, beating after each addition just until incorporated. Stir together flour, baking soda, baking powder and salt; gradually stir into whip cream mixture.
STIR whipping cream into cream mixture just until whipped. Cover and refrigerate 1 hour or until mixture is thick and well blended. Remove lumps of cake with paper towels. Cover and refrigerate 8 hours or overnight.
HEAT oven to 375 degrees F. Grease and flour 2 (9 inch) round cake pans. Line 2-1/2-inch disks with waxed paper. Heat oven to 250 degrees F. Bake cake for 30 minutes or until toothpick inserted in cake comes out clean. Cool completely. Cover and refrigerate 6 hours or overnight. Roll out cake and cut into 1-inch slices. Serve warm.