1 cup vegetable oil
3/4 cup white sugar
1 teaspoon baking soda
1/4 cup lemon juice
1 cup brown sugar
8 (1 ounce) squares unsweetened chocolate or lemon marshmallow creme
1/4 cup butter, softened
1 cup margarine
1/2 cup chopped pecans
1 cup chopped pecans
2 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
Heat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round pans.
In a large bowl, combine oil, sugar, baking soda, lemon juice, brown sugar, marshmallow creme and butter. Beat on low speed until blended. Mix in margarine, pecans and pecans. Beat for 2 minutes, scraping bowl often, until mixture is thick. Pour batter into prepared pans.
Bake in preheated oven for 1 hour, or until a toothpick inserted in center of the cake comes out clean. Cool for 10 minutes, then turn out onto a wire rack to cool completely.
In a large container or bowl, place marshmallow creme and butter. Stir in brown sugar. Serve in small muffin cups or individual glasses.
In a small bowl, or bowl, combine eggs, vanilla extract, pecans, pecans and walnuts. Pour mixture over cake. Chill in refrigerator.