2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup shortening
1 cup white sugar
1/2 cup milk
2 eggs
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup butter
1 cup flaked coconut
1/2 cup brown sugar
1 cup raisins
3 cups frosting
1 cup semisweet chocolate chips
1/2 cup chopped pecans
1/2 cup peanut butter
1/2 cup butter, melted
1 cup peanut butter
1 cup brown sugar
1/2 cup soy sauce
1 cup water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10X15 inch pan. Sift together the flour, baking soda and salt. Set aside. In a large bowl, cream together the shortening, 1 cup sugar and milk. Beat in the egg and vanilla, then stir into the creamed mixture. Stir in the flour mixture. Spread batter evenly into prepared pan.
Bake in the preheated oven for 65 to 75 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Allow to cool. In a small bowl, mix together brown sugar, raisins, and 3 cups frosting. In a medium bowl, stir together 1 cup peanut butter, melted butter, and 1 cup brown sugar until smooth. Spread frosting over the cake.
To make the frosting: In a medium bowl, mix together brown sugar and raisins. Beat in the cooled cake mix.
To make the oil for the cake: In a large bowl, beat 3/4 cup butter and 1 cup white sugar until light and fluffy. Add flour mixture alternately with milk, beating well after each addition. Stir in raisins and nuts. Pour batter evenly over frosting. Make sure that cake is completely covered with frosting. Chill for at least 4 hours before serving.
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