Beat the eggs with the sugar very well, gradually add the oil and stir well.
Pour in the lemonade and then the flour mixture gradually and homogenize. Flavor this with vanilla and set aside 1/2 of it, which you need to combine with the cocoa and walnuts.
In a large, greased cake form, pour in the light half of the blend, carefully add the dark half on top and bake the cake in a 338°F (170 °C) oven until a toothpick comes out dry when you put it in the cake.
Let the cake cool for awhile in the form and invert it onto a platter. Optionally, you can pour on a glaze.