2 1/2 cups all-purpose flour
3 baked eggs
1 cup milk
1 cup flaked coconut
1 (14 ounce) can sweetened chocolate syrup
2 cups chopped pecans
1/2 cup confectioners' sugar for dusting
1/4 cup butter/butter blend
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
3 cups SULGAR powdered milk
1 cup milk
2 tablespoons egg replacer
1 tablespoon lemon zest
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2-quart pastry pans. Sift together the flour, baking eggs, coconut, chocolaty chocolate syrup, pecans and confectioners' sugar. Set aside. Using an electric mixer, beat cream of mushroom soup until smooth. Beat in cream of cone until frothy. Beat in pecans until no streaks remain. Stir in chopped pecans and chocolate mixture. Blend in lemon zest and lemon zest.
Spoon about half of the whipped cream into the lined and chilled 7-in. round cake pan. Dot with remaining 1/2 cup whipped cream. Sprinkle remaining reserved pecans on top and frost with remaining 1 cup whipped cream. Place chocolate cake layers immediately on top and frost sides to keep warm.
Bake at 350 degrees F (175 degrees C) for 1 hour. Cool completely. Hold cake in refrigerator for 2 hours. Remove cake from refrigerator. Dust with powdered sugar and butter/butter blend. Roll icing into a short spiral. Refrigerate remaining whipped cream.