Cookies, Candy & Desserts |
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Oatmeal Cake - 1997
Recipe courtesy of Karen Denise Brooks
INGREDIENTS
CAKE
TOPPING
PREPARATION
Pour boiling water over uncooked oatmeal (make sure you use quick cooking oatmeal -- NOT instant!). Set aside for 20 minutes. Cream sugar and shortening together. Add eggs and mix well. Add flour, salt, soda and nutmeg. Add oatmeal and mix well. Pour into a greased 9x13 pan and bake at 375 for 20-25 minutes, longer if needed. In a separate bowl, combine all ingredients for topping and mix well. Spread topping over cake and place in oven. Broil until LIGHTLY brown.
CAKE
- 1 cup oatmeal
- 1 ¼ cups boiling water
- 1 cup sugar
- 1 cup brown sugar
- ½ cup shortening
- 2 eggs
- 1 1/3 cups flour
- 1/3 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
TOPPING
- 6 tablespoons butter -- melted
- 2/3 cup brown sugar
- ½ cup pecans -- chopped
- 6 tablespoons heavy cream
- 1 cup coconut
- ½ teaspoon vanilla
PREPARATION
Pour boiling water over uncooked oatmeal (make sure you use quick cooking oatmeal -- NOT instant!). Set aside for 20 minutes. Cream sugar and shortening together. Add eggs and mix well. Add flour, salt, soda and nutmeg. Add oatmeal and mix well. Pour into a greased 9x13 pan and bake at 375 for 20-25 minutes, longer if needed. In a separate bowl, combine all ingredients for topping and mix well. Spread topping over cake and place in oven. Broil until LIGHTLY brown.