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60 minutes
Prep: 25 minutes
Cook: 35 minutes
755 calories per serving view nutrition facts
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| 1 | cup | oatmeal | |
| 1 1/2 | cups | water | boiling |
| 1/2 | cup | vegetable shortening | |
| 1 1/2 | cups | sugar | |
| 2 | large | eggs | |
| 1 | cup | flour, all-purpose | sifted |
| 1/2 | cup | cocoa powder | |
| 1 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 1 | teaspoon | vanilla extract | |
| frosting | |||
| 1 | cup | powdered sugar | sifted |
| 2 | cups | coconut | |
| 2 | tablespoons | butter | |
| 1/2 | cup | milk | |
| 1 | x | pecans | chopped |
| 1 | x | vanilla extract | |
Mix oatmeal and boiling water and let cool.
Cream shortening with sugar and eggs, add rest of ingredients along with oatmeal mixture.
Beat till smooth. Bake in 8x12 inch greased pan at 350 degrees F for 35 minutes.
Frosting: Mix powdered sugar, butter and milk and boil till 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.
| % Daily Value* | |
| Total Fat 20.0g | 31% |
| Saturated Fat 14.0g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 123mg | 41% |
| Sodium 532mg | 22% |
| Total Carbohydrate 142.0g | 47% |
| Dietary Fiber 8.0g | 32% |
| Sugars 103.0g | |
| Protein 12.0g | 23% |
| Vitamin A | 7% | Vitamin C | 0% | |
| Calcium | 8% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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