2 cups all-purpose flour
1 cup cocoa
1 cup butter
2 eggs
2 teaspoons baking soda
1/4 cup brown sugar
1/4 teaspoon vanilla extract
1 1/2 cups packed brown sugar
1/4 teaspoon salt
1 cup chopped walnuts
1 1/2 cups chopped pecans
1 cup rolled oats
3/4 cup butter, softened
1 1/2 cups brown sugar
1 teaspoon vanilla extract
1/2 cup peanut oil
1 (2 ounce) can evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift together the flour, cocoa, butter, eggs, baking soda and brown sugar. Set aside.
In a large bowl, cream together the brown sugar, brown sugar, 1/4 teaspoon salt and walnuts until light and fluffy. Stir in the pecans, oats, butter, brown sugar, brown sugar, salt and nuts. Beat well. Stir in the flour mixture (with milk if desired). Pour batter into prepared pans.
Bake in the preheated oven for 50 to 100 minutes, or until a toothpick inserted into the cake comes out clean. Let cool in pan for 10 minutes and remove from pan. Cool completely before filling and icing.
In a large bowl, cream together the butter, brown sugar, jelly and peanut oil until light and fluffy. Beat in the evaporated milk and mix until blended. Cut into strips (if desired). Fill your shaped cake with filling. Chill Refrigerate additional 3 to 4 weeks.