Chocolate Oatmeal Cake

“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
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

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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