My daughter Marcene was given this cake recipe when she was a Girl Scout by her scout leader, some 45 years ago. It is a family favorite, and stays moist for up to 10 days. For some people with reasons to avoid chocolate, this cake is the answer.
1To make sure your cake tastes like German chocolate, make sure your measurements are accurate.
2Mix sugars and shortening, add the eggs and vanilla and beat. A electric mixer works great for the whole cake.
3Sift together the dry ingredients, add to the sugar mixture alternately with the oatmeal that was set aside. Mix well until blended pour batter into a 9 x 13 greased pan and bake at 350° for about 40 to 50 minutes, or until a toothpick comes out clean. cool the cake
4While the cake is cooling, makes this topping:
1 stick of butter 1/2 dark brown sugar
1/2 cup of evaporated milk 1 cupof chopped pecans
1 cup of shredded coconut 1 cup of oatmeal
5Mix in a pan on top of stove melting the butter and adding the other ingredients. Mix well and make sure it is very warm spread on the cake and put under low boiler until topping is bubbly and coconut is toasted.
6Like I said before, this is a German chocolate cake without the chocolate. I hope you love this cake as much as my family and friends do.