Chocolate Oatmeal Cake

Submitted by Tona C.

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 10
• Yields: 1 cake
• Serves: 12

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.

Reviews

[hibernationann]

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.