| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Boiling water |
| 1 |
c |
Quick-cooking oats |
| 1/2 |
c |
Butter, softened |
| 1 |
c |
Granulated sugar |
| 1/2 |
c |
Packed brown sugar |
| 2 |
|
Eggs |
| 1/4 |
c |
Frozen orange juice concentrate |
| 1 |
ts |
Vanilla |
| 1 3/4 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
c |
Chopped pecans or walnuts |
| 1/2 |
c |
Packed brown sugar |
| 1/4 |
c |
Butter |
| 2 |
tb |
Frozen orange juice, concentrate |
| 1 |
c |
Flaked coconut |
| 1/2 |
c |
Chopped pecans or walnuts |
INSTRUCTIONS
DOUBLE-NUT TOPPING
Preheat oven to 350°F. Grease and flour and 13 x 9 inch cake pan. Pour
boiling water over oats; set aside. Cream butter with sugars. Beat in eggs
one at a time. Beat in the 1/4 cup orange juice concentrate and vanilla.
Sift flour together with baking powder, baking soda, salt and cinnamon;
blend flour mixture into creamed mixture alternately with oat mixture,
beginning and ending with flour mixture. Fold in nuts. Spoon into prepared
pan. Bake for 40 minutes; remove from oven. Let cool.
To make topping, combine sugar, butter and orange juice concentrate in a
saucepan; boil for 1 minute. Stir in coconut and pecans. Spread on cooled
cake; broil until brown and bubbly. Be careful not to burn. Serves 12-15
Typed in MMFormat by cjhartlin@email.msn.com Source: Good Friends Cookbook
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Aug 18, 1999
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