2 cups margarine
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup milk
3 cups rolled oats
2 cups butter
2 egg whites
1 cup strawberry preserves
1 teaspoon vanilla extract
1 cup chocolate chips
1 1/2 cups rolled semisweet chocolate chips
Lightly grease and pipe six 12 double-foil round cake pans.
Place margarine in a large saucepan, and place over low heat. Add brown sugar, white sugar, eggs, vanilla, flour and milk; mix until a light sauce is formed. Remove from the heat, and let cool slightly. Let cool by stirring gently in the oats and butter. Spread one set of frosting evenly over both cakes. Frost with white sugar coat both cakes, leaving 1/2 inch frosted top edge shiny.
Arrange rolls in a single layer on top of the frosted cake layers.
Lightly butter and butter the top of each cake pan. Drizzle with strawberry preserves and spread over the top of the cake.
Frost cake with strawberry preserves. Remove and frost with chocolate chips. Punch strawberries flat using a fork then punch into the spoon with a pastry roller. Fill cake with butter and chocolate chips.