1 cup butter, softened
1 1/2 cups white sugar
4 eggs
1 teaspoon vegetable oil
1 1/2 cups rolled oats
3 cups vegetable margarine
1 cup butter, softened
1 1/2 cups white sugar
2 cups white sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
In a large bowl, cream together the butter, 1 1/2 cups sugar and 3 cups rolled oats until smooth. Beat in the oil, then stir in the oats and margarine. Mix in the butter, sugar and vanilla. Beat in 4 cups pecans. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans for 10 minutes. Chill cakes thoroughly before removing from pan. Lightly grease two 8- x 8-inch pans.
To make the icing: Beat 1 cup butter, 1 1 1/2 cups sugar and white sugar together in a large bowl; beat in the flour, baking soda and baking powder. Beat the 2 teaspoons flour mixture into the egg mixture alternately with the 2 cups pecans. Cover the top and side of cake with a layer of frosting.