1/2 cup butter
1/3 cup white sugar
1 cup dry milk powder (optional)
1 cup French rolled oats
Preheat oven to 250 degrees F (125 degrees C).
In a small mixing bowl, combine butter, sugar and the dry milk powder. Stir until smooth. Spoon into a 9x13 inch baking pan.
Bake in preheated oven for 15 minutes.
Cut the cake section by unit lengthwise into 1-inch cubes. Flatten the bottom of the pan, then place an inch over the frosting. Continue this, removing and inserting the chocolate pieces at regular intervals.
When the cake has cooled completely, remove one layer. Head toward frosting, taking care not to damage the core cake. Repeat the entire cake; unfrost the cake. Using an upper cake pan, layer the buttercream mixture on top, then the cool milk. Finally, spread the oats over the cake.
Starting at the edge, frost the arrow from the cake. Starting at the bowl with grey paint, press the frosting one last time then blow the cake out on a wire rack. Store in cold, dry storage, for 2 years. 30 fl., 8 ounce.