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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 5 |
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This is a recipe that Mom clipped from Capper's Weekly many years ago. It makes a very moist and tender cake - when I was in college at Kirksville, Mom would send this cake in her care packages. It became a dorm favorite, and it's from the kitchen of Wanda Cupp Thornburg. Ingredients:
1 cup rolled oats |
1 1/2 cups boiling water |
1/2 cup shortening |
1 1/2 cups sugar |
2 eggs |
1 cup sifted flour |
1/2 cup cocoa |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon vanilla |
Directions:
1. Mix rolled oats and boiling water together and let cool.
2. Cream shortening with sugar and eggs. Add the oatmeal mixture along with flour, cocoa, baking soda, salt and vanilla. Beat until smooth.
3. Bake in 8x12 greased pan in 350 degree oven for 35 minutes.
4. Frost with Coconut Icing made by mixing 1 cup powdered sugar, 2 cups coconut, 2 tablespoons butter, and 1/2 cup milk. Mix well and boil until thick, about 4 minutes.
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