1.5 cups water
1 cup quick oatmeal
0.5 cups shortening
2 cups sugar
2 eggs
1 cup flour
0.5 tsp salt
1 tsp baking soda
0.5 cup cocoa
1 tsp vanilla
Icing Ingredients
1 cup powdered sugar
2 cups flaked coconut
2 Tbl butter
0.5 cup milk
Preheat oven to 325
Bring water to boil, stir in oatmeal and set aside. Mix shortening, sugar and eggs in large bowl. Add oatmeal to mixture and mix on medium until smooth. Add flour, salt, baking soda, cocoa, and vanilla. Mix well.
Grease and flour 9 x 13 pan. Bake for 40 to 45 minutes until toothpick inserted in the center comes out clean.
After the cake is done immediately make the icing. In a small sauce pan combine milk and butter. Heat at medium/high until melted. Add powdered sugar and coconut. Bring to boil, stirring continuously until thickened, about five minutes. Spread evenly on warm cake.
Allow cake to cool before serving.
Amy’s family has been baking this cake for as long as she can remember. (A long time!) Remember this can be eaten for breakfast, as part of a heart-healthy diet. It does have oatmeal in it!
WeightWatchers PointsPlus: 5 per 2×2 inch square