1 cup whole wheat flour
1/4 cup white sugar
1/3 cup quick-cooking baking powder
1/2 teaspoon salt
1/2 cup rolled oats
1/2 cup raisins
1 egg
1/2 cup white sugar
1/2 cup butter, melted
1/2 cup shortening
1 cup milk
1/2 teaspoon vanilla extract
1 3/4 cups milk, divided
1 egg, beaten
1 cup white sugar
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup condensed milk
Preheat oven to 350 degrees F (175 degrees C) and grease a 1-quart baking pan.
In a large bowl, stir together whole wheat flour, white sugar, quick-cooking powder, and salt. Cut in shortening
In a medium bowl, stir together egg and 1/2 cup sugar. Stir flour mixture into egg mixture until well blended. Pour half of batter into prepared pan. Spread additional half over batter, then sprinkle remaining 1/2 cup sugar over batter.
Bake in preheated oven 60 minutes, until spring is set. Let stand 10 minutes before removing from oven.
To make the frosting, stir together 2/3 cup milk, 1 cup sugar, and 2 teaspoons vanilla. Transfer to a large mixing bowl and beat until smooth and fluffy. Fold in 1/2 cup flour mixture. Fold in remaining half cup flour mixture. Stir in baking powder and salt; add to milk mixture. Continue to beat until all ingredients have been combined. Spread batter onto prepared pan. Seal completely with large, sharp knife.
To make the Cookie Mix: Place 1/3 cup milk, 1 cup shortening, 1 cup water, 1 egg, 1 1/2 cups of frozen oatmeal, and 1/4 cup of flaked coconut in a medium saucepan. Cook over medium heat, stirring occasionally until mixture is warm. Remove from heat and whisk together chocolate syrup, 1/3 cup of milk, and 1 teaspoon vanilla for desired consistency. Set aside. In a small bowl, cream together 1/2 cup of butter or margarine and 1/2 cup of milk until smooth. Add remaining 1/2 cup milk, water, egg, oatmeal mixture, coconut, and pumpkin. Heat mixture until smooth; spread evenly over cooled cake.