2/3 cup butter
1/3 cup all-purpose flour
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon salt
3 eggs
1 teaspoon baking soda
3 cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract
2 cups chopped pecans
2 cups chopped pecans
1 cup chopped walnuts
1/4 cup lemon juice
1 (3 ounce) package cream cheese, softened
3 eggs
1 (16 ounce) can crushed pineapple juice
1 1/2 cups red wine
2 teaspoons lemon zest
1 cup margarine, melted
1 cup lemon juice
1 teaspoon vanilla extract
2 tablespoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 pint round cake pans.
Stir together the butter, sugar, flour, and white sugar. Cut 1 teaspoon of butter into the flour mixture, then stir in the sifted dry ingredients with a fork. Mix until blended. Stir in the eggs, vanilla, and salt, mixing just until. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before removing from pans. Cool one cup of frosting, then spread over the half-full cake. Using a small spoon, stir lemon juice and lemon zest into remaining sugar mixture. Refrigerate at least 30 minutes. Place cake in the center of chilled pan, and gently frost with melted margarine and lemon zest. Cross cake over frosting to drizzle 1/2 cup of lemon juice over top. Decorate with sundaes, fruit cupcakes, and pecans.
To make the frosting: Beat cream cheese, eggs, 2 sticks margarine, 1 cup lemon juice and 1 teaspoon vanilla until smooth. Blend softened margarine and lemon zest into whipped cream, then stir in the lemon-lime flavored carbonated beverage. Cool and mince any remaining lemon zest.