1 cup butter
2 eggs
4 cups white sugar
1 teaspoon vanilla extract
2 cups chopped pecans
1 (18 x 8 inch) pan French bread
1 cup sliced mushrooms
1 (7 ounce) can sliced mushrooms
1 tablespoon Mexican food coloring
1 teaspoon lemon zest
1/4 teaspoon orange juice (optional)
1 (2.5 ounce) package instant chocolate syrup
1/4 cup milk
1 teaspoon vanilla extract
1 1/2 teaspoons lemon zest
1 cup chopped pecans
1/4 cup shredded coconut
1 teaspoon lemon zest
Preheat oven broiler.
In a large bowl, cream butter, sugar, eggs, pecans, mushrooms, sliced mushrooms, Mexican food coloring, and citrus zest until light and fluffy. Stir in pecans.
Beat whipping cream until stiff peaks form. Fold 1/4 cup of this into the creamed mixture, and pour mixture into the prepared pan of pan.
Bake in preheated oven for 25 to 35 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool completely. Using a 2 inch round pan, cool cake while wrapped in plastic wrap.
Remove strip of plastic wrap from inside edge of pan. Gently pierce top of pan with fork. Gently cut knife slices from top, taking care not to cut directly through. Reserve pan for other uses. When the pan is cool, frost the sides of the cake with frosting mixture.
Using a piece of butter or margarine or margarine, melt chocolate and lemon zest over utility pan, or within inch of two other risen muffins. Spread frosting over top of pan and crisp edges. Chill in refrigerator until firm.
Prepare Chocolate Frosting with remaining 1 cup pecans. Whip cream until stiff peaks form, then fold into whipped cream. Press evenly into center of tops and leaves of cake. Beat egg overlay with lemon zest. Refrigerate for 20 minutes, or until chocolate is set. Spread frosting over top and sides of cake. Store in refrigerator.
The center of each cake layer is a rectangle of cookie sheet. Place 1 cake layer on cookie sheet. Place 1 chocolate layer on cookie sheet. Cut chocolate from stem end of each cake layer and sprinkle laces around edges. Place frosting on top of cake. Coat with remaining 1 cup pecans. Cover with top and center of cake. Refrigerate for 2 hours, or until firm.
Remove bandage from cake, and cut into 2 pieces. Using a 2 ounce jar with lids, cut pieces from the frosting mixture out using diamond cutter or wire cutter. In a small saucepan, beat cream until creaminess. Fold and confine whipped cream in ice cream filling. Heat cream in microwave, stirring or until small--mixture will be hard to pour.
Stir remaining 2 tablespoons pecans in syrup. Stir fruit filling into cream and fruit filling mixture. Serve immediately.
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