4 eggs
1/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (7 ounce) can chicken broth
1 cup chopped onion
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground black pepper
1/2 cup chopped celery
1 cup all-purpose flour
3/4 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x8 inch pans.
In a large bowl, beat eggs, oil, flour, baking powder, baking soda and pepper together. Stir in celery, onion, lemon juice, lemon zest and vanilla. Pour batter into prepared pans.
Bake in preheated oven for 80 minutes. Turn off oven and let cool completely.
To make the filling and frosting: Spray a large resealable plastic container with vegetable oil spray, place celery mixture and chicken broth mixture in plastic container and seal. Pour filling mixture into cooled pans. Top with pecans, sprinkle remaining crumb mixture over chicken mixture. Seal tightly and chill in refrigerator 2 hours.