1/2 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
2 tablespoons vegetable oil
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1 1/2 cups rolled oats
2 cups packed brown sugar
1/4 cup shortening
1 1/2 teaspoons vanilla extract
1/2 teaspoon coffee powder
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the egg and oil until well blended. Mix in the flour, baking soda, baking powder, baking soda syrup, and vanilla. Stir into the creamed mixture alternately with the oats and brown sugar until well blended. Cut into wedges.
Unwrap the oat wedges and roll them in the shortening. Place 1 1 inch apart onto the prepared pans.
Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In a large bowl, mix together the brown sugar, shortening, brown sugar, shortening and vanilla. Spread the peanut butter mixture between the cake elements. Cut and serve warm or cold.