2 cups margarine
3 cups rolled honey
4 cups all-purpose flour
3 cups white sugar
4 eggs
1 teaspoon baking soda
3 teaspoons baking powder
1/4 teaspoon salt
1 1/2 tablespoons butter, melted
1 1/2 cups packed light brown sugar
1 teaspoon vanilla extract
1 egg
1 teaspoon distilled white vinegar
4 cups sliced almonds
1 cup chopped pecans
1 cup packed light brown sugar
1/4 cup creamy peanut butter
1 1/2 teaspoons water
1/4 cup brown sugar
8 milk chocolate wafers
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a nine inch round cake pan.
In a large bowl, cream together margarine, honey and brown sugar until light and fluffy. Beat in the eggs, one at a time mixing after each addition. Beat in the flour, gradually, stirring until well blended.
Beat in sugar, vinegar, almonds, pecans, 1 cup brown sugar and creamy peanut butter. Stir well to overcome lumps in the batter. Finally, stir in water, returning to a shot. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, or 45 to 50 minutes. Cool completely before removing from pan and storing in the refrigerator.