Another from my favorite COUNTRY KITCHEN COOKBOOK, published in the late seventies by Tyndale House Publishers and now totally single pages with a rubberband holding it together. Made these the other day and will definitely make them again soon, but this time changing the frosting recipe for something more chocolatey and more of a glaze.
1/2 c shortening
1/2 c sugar
1/2 c brown sugar
1/3 c peanut butter
1 tsp vanilla
1 egg
1/4 c milk
1 c flour
1/2 t baking soda
1/2 t salt
1 c rolled oats
Cream first five ingredients. Add egg and milk. Sift together dry ingredients and blend into creamed mixture. Pour into 8-inch square pan and bake for 20-25 minutes at 350 degrees. Frost cake after it is cooled.
Cocoa frosting:
2 c 10x sugar
1/4 c cocoa
3 T butter, softened
2-3 T boiling water
1/2 t vanilla
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