1 cup white sugar
1 cup lukewarm milk
1 cup boiling water
2 eggs
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts
1 cup butter, softened
1 tablespoon cornstarch
1 cup crushed cornflake crumbs
1 cup white sugar
4 tablespoons margarine, melted
1 cup evaporated milk
1 teaspoon vanilla extract
3 tablespoons lukewarm water
4 teaspoons butter
1 teaspoon chocolate syrup
Preheat oven to 350 degrees F (175 degrees C).
Stir sugar and milk into a saucepan. Bring to a boil, stirring occasionally. Continue boiling, stirring occasionally, for 3 minutes. Pour into 8-inch square pan.
In a large bowl, beat eggs until frothy. Mix flour, baking powder and salt; stir into milk mixture. Beat in flour mixture until well blended. Stir egg mixture into milk mixture to create a crumbly batter. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Cool slightly. Sprinkle top of cake with nuts. Place on ungreased cookie sheet. Let stand 5 minutes and brush with melted butter. Beat sugar syrup in small bowl. Place a layer of buttercream on top of cake, spread evenly and cover with lemon slices. Brush with remaining melted buttercream. Chill in refrigerator for 2 hours, or until cake springs back when touched. (Note: If desired, frost two layers with lemon slices.) Cover tightly with aluminum foil. Chill in refrigerator until serving.