Prep 30 mins
Cook 35 mins
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.
- 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
- Mix rolled oats and boiling water together and let cool.
- Cream shortening with sugar and eggs. Add the oatmeal mixture along with flour, cocoa, baking soda, salt and vanilla. Beat until smooth.
- Bake in 8x12 greased pan in 350 degree oven for 35 minutes.
- 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.
Thank you for your recipe. This was a yummy cake. Light, sweet, very fluffy. Loved the texture. I substituted butter instead of shortening only because I didn't have shortening.