INGREDIENTS:
* 1/3 cup shortening
* 1 1/2 cups granulated sugar
* 2 eggs, well beaten
* 1 teaspoon vanilla
* 1 cup flour
* 1/2 teaspoon salt
* 1 teaspoon soda
* 1/3 cup cocoa, unsweetened
* 1 cup buttermilk
* 2 cups rolled oats
* 1/2 cup chopped pecans or walnuts
PREPARATION:
Cream shortening and sugar together in mixing bowl. Into a separate container, 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° for 35 minutes, or until a wooden pick or cake tester 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.
