1/2 cup vegetable oil
1/2 cup vegetable water
1 cup light brown sugar
3 eggs
1/2 cup vegetable oil
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon instant cocoa powder
1/2 teaspoon lemon juice
1 cup blended heavy cream
3/4 cup honey
2/3 cups white sugar
1/2 teaspoon lemon zest
1 cup chopped walnuts
In a large saucepan over medium heat, combine the oil, water and brown sugar. Bring the temperatures to 375 degrees F (190 degrees C).
Stir in the eggs, oil and water to create a sauce. Simmer for one minute and then pour into the bottom of a greased 9 inch square pan. Shape rises into a circle 1/3 inch thick. Let cool in pan for several minutes. Shape into 3 1/4 inch thin rolls with the sugar coating first. Press a spoon into the edges to seal at top.
In a small bowl, whisk lemon juice and vanilla extract until thoroughly combined. Spread butter mixture over rolls. Press the walnuts on another sheet before spreading onto rolls.
Bake in preheated oven 12 to 16 hour per day in the preheated oven. The edges should be dusty as they cool. Spindle using a bench knife around the edges of the cake to separate layers. Allow to cool cake to room temperature.