Chocolate Oatmeal Cake
Yield
servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
oatmeal
|
|
| 1 ½ | cups |
water
boiling |
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 ½ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
all-purpose flour
sifted |
|
| ½ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| frosting | |||
| 1 | cup |
powdered sugar
sifted |
|
| 2 | cups |
coconut
|
*
|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
milk
|
|
| 1 | x |
pecans
chopped |
*
|
| 1 | x |
vanilla extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
oatmeal
|
|
| 355 | ml |
water
boiling |
|
| 118 | ml |
vegetable shortening
|
*
|
| 355 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
all-purpose flour
sifted |
|
| 118 | ml |
cocoa powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| frosting | |||
| 237 | ml |
powdered sugar
sifted |
|
| 473 | ml |
coconut
|
*
|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
milk
|
|
| 1 | x |
pecans
chopped |
*
|
| 1 | x |
vanilla extract
|
*
|
Directions
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℉ (180℃) 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.
