1/2 cup margarine
1 cup white sugar
1 cup packed light brown sugar
1 teaspoon caster sugar
1/2 cup vegetable oil
4 eggs - beaten
1 teaspoon vanilla extract
1/2 cup butter, melted
Preheat oven to 400 degrees F (200 degrees C).
Sift together the margarine, brown sugar and white sugar. Butter or margarine a 9x13 inch pan.
In a small bowl, mix the brown sugar and light brown sugar. Spread mixture over the bottom of the prepared pan. Make sure the mixture does not spread too much if interfering with the cake.
Bake for 9 to 11 minutes in the preheated oven. Cool in pan on wire rack.
Gently poke holes in cake with fork. Place eggs in cup, one at a time, starting at the larger one. Insert green tissue into center of each egg containing yolk. Carefully flip over.
In a small bowl, beat egg white until frothy. Beat egg yolk mixture into egg whites, continue beating until all yolks are added, about 3 minutes. Pour beaten egg whites into margarine-brown sugar mixture until no streaks remain. Return to greased 9x5-inch baking dish. Cover with scraper or parchment paper, and refrigerate overnight or refrigerate milk, if possible.
The next morning, preheat oven to 450 degrees F (200 degrees C). Grease and flour 2 (11 ounce) pans.
While pans are hot, heat margarine and sugar in microwave and sprinkle a small amount of brown sugar over both pans. Pour about half of the cooled brown sugar over the toast, whisking constantly. Cool, and cut into 4 squares.
Brush egg white spot with melted butter. Place 1 cup pecan squares on greased and floured surface. Spread evenly. Brush lightly with melted butter, making sure there is no sticking skin. Spoon filling into prepared crust.
Bake in preheated oven for about 45 minutes, uncovered. Cool on wire racks for 15 minutes, then refrigerate crust for about 1 hour to allow for cracking.