1/3 cup shortening
1 1/2 cups sugar
2 eggs, well beaten
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup cocoa, unsweetened
1 cup buttermilk
2 cups rolled oats
1/2 cup chopped pecans

Cream shortening and sugar together in mixing bowl. Into a separate bowl, sift together flour, salt, soda, and cocoa. Add to creamed ingredients alternately with buttermilk; blend well. Stir in rolled oats and chopped nuts. Bake in a greased and floured 13x9x2-inch baking pan. Bake at 350 degrees for 35 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on rack. Spread with Peanut Butter Frosting, below.

Peanut Butter Frosting

6 tablespoons peanut butter
1/3 to 1/2 cup cream
1 1/2 teaspoons vanilla
1 1/2 cups sifted confectioners' sugar
Blend together the peanut butter, cream, and vanilla. Add sifted confectioners' sugar, adding more cream or confectioners' sugar if necessary for spreading consistency. Spread a thin layer of icing over cooled cake.


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