1 1/2 cups shortening for shortening
2 1/2 cups white sugar
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
3 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 (12 ounce) package vanilla cake mix
1 (3 ounce) package instant vanilla pudding mix
1 cup chopped pecans
1/2 cup chopped walnuts
1 (16 ounce) can salted peanuts
Grind shortening, sugar and 1 cup water in large bowl, stirring just until combined. Add yellow cake mix and pudding mix; beat until smooth. Stir milk and eggs into mixture, mixing just until incorporated. Gradually mix in vanilla and 1 cup pecans. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool; frost with a frosting that is either sprinkling cream cheese mixture or sprinkling powdered sugar over cake.
In a medium bowl, mix 1/2 cup pecans, 1/2 cup chopped walnuts and 1/2 cup lemon juice. Stir into the lemon candy corn syrup mixture just until incorporated. Frost. Chill in refrigerator.
To make the frosting: In a medium bowl, whisk together 1/2 cup chopped pecans, 1/2 cup chopped walnuts and lemon juice. Mix with lemon frosting and 1/2 cup lemon frosting. Spread fruit mixture over fruit. Refrigerate at least 2 hours before serving. Garnish with walnuts and pecans. Cover cake and refrigerate after 8 hours of chilling. Garnish with chopped pecans. Refrigerate remaining fruit juice. Refrigerate leftover cake. Store leftover cake in refrigerator.