Chocolate Oatmeal Cake

by Kathleen Morrison

Prep time: 0:20 Overall time: 0:55

SERVINGS

18 servings scale / convert

INGREDIENTS

1 cup oatmeal
1-1/2 cup boiling water
1/2 cup Crisco shortening
1-1/2 cup granulated white sugar
2 eggs
1 cup all-purpose flour, sifted
1/2 cup powdered cocoa
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla

Frosting
1 cup powdered sugar, sifted
2 cups coconut
2 tbsp. butter
1/2 cup milk
Pecans, chopped, to taste
1/2 tsp. Vanilla

INSTRUCTIONS

If using minute oatmeal, chop it up in small pieces before soaking it up in hot water. Mix oatmeal and boiling water and let cool. Cream shortening with sugar and eggs, add rest of ingredients along with oatmeal mixture. Beat until smooth. Bake in 8x12-inch greased pan at 350°F for 35 minutes.

Frosting:
Mix powdered sugar, butter and milk and boil until thick (about 6 minutes). Be carefully it doesn't get too hot and burn on the bottom, you must continue to stir constantly. Add coconut, pecans and vanilla. Mix well.

CHEF COMMENTS

No comments are available.

TAGS

cakes, chocolatecake, desserts add tags

Have you made it? What'd you think?

Log in to review this recipe.