1/3 cup margarine
1/3 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/2 teaspoons salt
1/3 cup rolled oats
1 (18.25 ounce) package white cake mix
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, clained
1 (16 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch (2-cup) pan. In a medium bowl, stir together 1/3 cup margarine, white sugar, eggs, and vanilla. Add flour, baking powder, and salt; mix all together. Stir in rolled oats and milk, mixing just until combined. Spread batter evenly into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted comes out clean. Allow to cool. In the saucepan , heat cream cheese, stirring until smooth. Heat in the lighter, stirring until smooth. Whisk in cooled milk and vanilla. Bring just to a boil, then stir in chocolate and pecans; simmer for 10 minutes, or until chocolate is a crumble. Cool completely.