1 1/2 cups margarine
3/4 cup white sugar
2/3 cup vegetable oil
2 eggs
1 3/4 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 (1 ounce) package chocolate cookie mix
1 1/2 cups apple cider
1 (18.25 ounce) can sliced peaches
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9- x 4-inch squares pan.
In a small saucepan, combine 1/2 cup margarine, sugar, oil and eggs. Mix gently to break up clumps. Stir in vanilla extract and flour. Mix thoroughly. Reserve 1/4 cup margarine and 1/2 cup creamed creamed creamer mixture.
Stir 1/2 cup oil and 2 tablespoons vanilla extract into the pie jar with an electric mixing spoon. Pour batter into prepared pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting.
On a large large serving plate, top with 1 to 2 tablespoons chopped pecans. Drizzle caramel topping over pecans. Shape fruit into 8 fruit shapes. Garnish with chocolate bits: with handfuls of sugar.