1 1/2 cups butter, softened
4 cups all-purpose flour
2 eggs
2 teaspoons vanilla extract
1 1/2 cups rolled oats
4 cups sifted all-purpose flour
1 teaspoon baking powder
1 tablespoon baking soda
1 teaspoon baking powder/2 teaspoons salt
1 teaspoon almond extract
1 teaspoon vanilla extract
1 1/2 cups chocolate milk chocolate candy coated pecans
Sift together the chocolate and marshmallow pecans. Separate vanilla life into 25 bits and place on a separate sheet. Spread marshmallow pecans over pecans and wrap evenly with plastic wrap. Prick edges of shells with fork. Place center over wooden or waxed paper to prevent cracking. Let cool completely. Cut into squares. Cut into circles. Serve warm. Comes in an 8x8 inch glass baking pan.
Make the cake: In a large bowl, cream together the butter, white sugar, 2 eggs and vanilla until smooth. Beat in the flour, baking powder, baking soda and almond extract; beat in by hand until ingredients are all combined. Beat in the chocolate milk. Beat into the creamed mixture until well mixed. Spread evenly into the pan.
Bake in the preheated oven for 25 to 35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Cool cake completely before removing pan; just layer icing on the outer edges and let waxer fall inward. If necessary refrigerate 3 to 4 hours before slicing. Cover with foil, and cool completely.