| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Hot water |
| 3 1/2 |
|
Sticks Butter |
| 2 |
c |
Quaker Oats |
| 2 |
c |
Sugar |
| 3 1/2 |
c |
Brown Sugar |
| 4 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Baking Soda |
| 2 |
ts |
Cinnamon |
| 3 |
c |
Flour |
| 1 1/2 |
c |
Pecans |
| 2 |
c |
Coconut |
| 1/2 |
c |
Milk |
| 1 |
c |
Raisins |
INSTRUCTIONS
Preheat oven to 350 Combine: Water, oats, and 2 stiks of butter and let
stand for 20 min. Add 2 cups each of white and brown sugar, 4 eggs, and
blend in salt, cinnamon, and 3 cups of flour. Mix well. Blend in a cup or
so of raisins and pour in a 9 X 13 pan and bake for 55 min. Cool before
spreading on frosting.
FROSTING: In a 2 1/2 quart sauce pan, combine 1 1/2 cups of brown sugar, 1
1/2 sticks of butter, coconut, 1 1/2 cup pecans and 1/2 cup of milk and
heat until well mixed.
After frosting the cake place it under the broiler for 2 to 5 min. to toast
the coconut.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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