2 tablespoons butter
1 1/4 cups instant oats
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/4 cups milk
1 cup dry jellied cereal cereal
3 eggs
2 teaspoons brown sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease a shallow 9x13 inch baking pan.
In a large bowl, combine butter, oats, flour, salt, milk and sugar. Stir until combined. Add eggs and milk, and stir just until all ingredients are thoroughly combined. Press into prepared pan.
Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool 10 minutes before assembling.
To Make Glaze: In a large glass or metal bowl, beat together 1 cup brown sugar, 1 teaspoon vanilla and 1 teaspoon brown sugar. Whisk in remaining 1 cup brown sugar, 1 teaspoon vanilla extract, 1 cup peanuts (optional). Cook mixture uncovered, until light and fluffy.
To assemble the cake: Spread frosting on the cake while preheating oven, using a tea towel to do so. Place the cake onto a serving plate. Beat together remaining 1 cup of brown sugar, 1 teaspoon of vanilla and 1 cup peanuts (optional). Spread frosting over the cake.
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