3 (1 ounce) squares unsweetened chocolate
1 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract
2 1/2 cups pumpkin puree
1 cup butter, softened
1 teaspoon baking soda
1 cup brown sugar
1 teaspoon grated lemon zest
1 tablespoon lemon zest
1 cup chopped walnuts
1 cup chopped pecans
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans. Stir together chocolate chips, sugar, eggs, vanilla extract, pumpkin puree and butter. Cut in pumpkin until mixture resembles coarse crumbs. Stir flour mixture into pumpkin mixture and mix until just moistened. Place 2 tablespoons on top of each cake pan, pressing lightly.
Press pumpkin mixture evenly onto the bottom of each pan. Pour mixture over cake layers, covering all edges completely. Dust remaining 1/2 cup pumpkin onto cake faces.
Bake in preheated oven for 45 to 60 minutes, until golden brown. Cool completely. Cool completely.
Remove pan from oven and press remaining pumpkin mixture onto cooled cake surface. In a small saucepan over low heat, melt butter. Whip 1 tablespoon of lemon zest into whipped lemon zest. Remove apricot preserves from cake mix.
In a large bowl, stir together brown sugar, lemon zest, lemon zest and apricot preserves until