| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Boiling water |
| 1 1/2 | c | Quick cooking rolled oats |
| 1 1/2 | c | All purpose or unbleached flour |
| 2 | tb | Cocoa |
| 1 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1 | ts | Cinnamon |
| 1 | ds | Salt |
| 1/2 | c | Margarine or butter; softened |
| 1 | c | Firmly packed brown sugar |
| 1/2 | c | Sugar |
| 2 | Eggs | |
| 1/2 | c | Raisins |
| 2 | tb | Margarine or butter; softened |
| 3/4 | c | Firmly packed brown sugar |
| 2 | tb | Milk |
| 1 | c | Crisp rice cereal |
INSTRUCTIONS
CAKE TOPPING Heat oven to 350F. Grease and flour 13 x 9-inch pan. In medium bowl, combine boiling water and rolled oats; let stand 20 minutes. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, cocoa, baking soda, baking powder, cinnamon and salt. In large bowl, combine margarine, brown sugar, sugar and eggs; beat until creamy. Add oat mixture and flour mixture; mix well. Stir in raisins. Spread in prepared pan. Bake at 350 for 30 to 35 minutes or until toothpick inserted in center comes out clean. In small bowl, combine topping ingredients; blend well. Spoon evenly over hot cake. Broil 6 to 8 inches from heat for 1 to 2 minutes or until topping is bubbly. Remove from oven; if necessary, spread topping to cover top of cake. Cool completely. Both of these recipes are from the book "Carefree Cooking" by Pillsbury. Posted to recipelu-digest by "Sarah Navarro" <sarahn@lightspeed.net> on Feb 16, 1998
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