3 cups all-purpose flour
1 teaspoon baking soda
2 cups white sugar
1 teaspoon baking powder
1 (16 ounce) can chopped pecans
1 (3 ounce) package instant vanilla pudding mix
1 (16 ounce) can white chocolate, chopped
1 tablespoon melted white chocolate
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/2 teaspoon lemon extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup butter
2 eggs
1 cup milk
1 cup water
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup cocoa powder
4 teaspoons lemon zest
1/2 teaspoon lemon extract
1 (15 ounce) can evaporated milk
1 1/3 cups white chocolate syrup
1 cup melted white chocolate syrup
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round pans.
Sift together the flour, baking soda, sugar and baking powder. Set aside.
Combine the pecans, pudding mix, white chocolate, melted white chocolate, lemon zest, lemon extract and cinnamon all in a large bowl. Mix together the flour mixture together with the pecans. Stir the pecans into the flour mixture by spoonfuls.
Sift together the butter, egg, milk and water and fold into the batter. Stir in the flour mixture alternately with the chocolate syrup and 1 cup milk chocolate syrup.
Beat the flour mixture into the flour mixture until blended. Pour batter into prepared pans.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the cake comes out clean. Allow to cool completely.
While the cake is cooling, make the frosting: Melt butter in a small saucepan. Gradually drizzle on to the cake. Set aside, but allow sauce to cool to room temperature.
To make the frosting: Mix together the chocolate syrup, lemon zest, lemon extract and cinnamon. Spread a thin layer of filling over the top of the cake. Dot the chocolate evenly onto the cake, and reserve the remaining filling.
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