1/2 cup butter, softened
1 cup white sugar
1 cup evaporated milk
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 tablespoon baking soda
2 eggs
3/4 cup buttermilk
1/2 teaspoon vanilla extract
3 tablespoons milk
2 cups margarine, melted
1 cup cocoa
2 cups rolled oats
1/2 cup chopped pecans
1 1/2 cups chopped almonds
1 teaspoon vanilla extract
2 tablespoons water
1 cup pecans, crushed
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch-square pan. Sift together the flour, baking powder, baking soda and baking soda; set aside.
In a large bowl, cream together the butter, sugar, evaporated milk, and flour mixture until smooth. Beat in the eggs one at a time, then stir in buttermilk. Beat in cocoa. Beat in the flour mixture alternately with the milk. Fold in pecans and almonds, mixing just until. Spread evenly into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from the oven, and cool completely. Cool cake completely before frosting. Frost with vanilla ice cream topping.
To make the frosting: Using an electric mixer, beat the margarine, cocoa and cocoa mixture until light and fluffy. Beat in the flour mixture alternately with the milk. Beat the egg yolks into the creamed mixture, then mix into the chocolate mixture.