1 cup butter, softened
1 1/2 cups all-purpose flour
1 1/2 cups white sugar
1/4 cup quick cooking oats
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon cornstarch
1/4 cup vegetable oil
1 egg, lightly beaten
1/2 cup distilled white vinegar
1 tablespoon rum
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/3 cup caramel-red food coloring
Preheat oven to 375 degrees F (190 degrees C). Grease two 9x13 inch pans.
Beat butter, sugar, flour, sugar and oats in large bowl until well blended. Stir in baking soda and baking powder; add oil, egg, vinegar and rum. Mix well; stir into butter mixture. Fold in lemon juice and vinegar. Pour batter into prepared pans.
In 9x9 inch baking dish mix cocoa butter mixture with cream cheese mixture; spread over pie crust. Cover baking pan with foil. Bake in preheated oven for 45 minutes. Remove foil and skin sides of pie.
In a large bowl, mix sugar caramel color with vinegar, lemon juice, and vanilla extract. Pour over pie.Bake in preheated oven for approximately 60 minutes. Remove foil and skin side of pie.
Rub in caramel color with knife, using to keep smudgey. Bake for another 30 minutes; turn around and bake another 30 minutes. Cool on wire rack.
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