This recipe came from Grandpa Piercy (GGRay's Dad). Although it is delicious it is not beautiful and I remember one of my brothers being very disappointed when Grandpa helped him make it for a cub scout cake decorating contest and they didn't win.
1 1/4 cup boiling water
1 cup quick oats
Pour water over oats and let stand 20 min.
1/2 cup vegetable oil
3/4 cup brown sugar
3/4 cup sugar
Cream oil and sugars, add eggs and oatmeal and mix well.
1 1/2 cup flour (add an extra 1/2 cup at high altitude)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
Mix together in separate bowl and then mix into other ingredients.
Add nuts or raisins if desired. I don't.
Pour into prepared 9x13 pan and bake at 350 for 30-35 min.
Frost with coconut pecan frosting or cinnamon cream cheese frosting or
caramel frosting out of a can or whatever.
Coconut Pecan Frosting
1 cup sugar (white or brown or half of each)
1 cup evaporated milk
1/2 cup butter (one cube)
3 eggs, beaten slightly
Combine in saucepan and cook stirring until boiling. Remove from heat and stir in:
1 1/3 cup coconut (or more)
1 cup chopped (not too fine) pecans (or more)
1 tsp vanilla
Let cool slightly and pour over cake. It makes a lot of frosting and we thought it would be really good on french toast, but it didn't last that long. It is also really good on a spoon or a finger.
This cake makes a more justifiable breakfast than chocolate cake. And a healthy option for a birthday cake.