| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cakes, Desserts | 12 | Servings | |
INGREDIENTS
| 1 7/8 | c | Boiling water |
| 1 1/2 | c | Quick-cooking oats |
| 3/4 | c | Butter |
| 1 1/2 | c | Sugar |
| 1 1/2 | c | Firmly packed brown sugar |
| 3 | Eggs | |
| 1 1/2 | ts | Vanilla |
| 2 1/4 | c | Flour |
| 1 1/2 | ts | Baking soda |
| 1 1/2 | ts | Cinnamon |
| 3/4 | ts | Salt |
| 3/8 | ts | Nutmeg |
| 3/4 | c | Firmly packed brown sugar |
| 3/8 | c | Butter; melted |
| 4 1/2 | tb | Light cream |
| 1 1/8 | c | Coconut |
| 3/4 | c | Chopped nuts |
INSTRUCTIONS
TOPPING Preheat oven to 350°F. Combine boiling water and oats in bowl; let stand 20 minutes. In a large bowl cream butter. Gradually add sugar and brown sugar and continue beating until fluffy. Stir in eggs, vanilla and oat mixture. Stir together thoroughly the flour, soda, cinnamon, salt and nutmeg. Add to creamed mixture, stirring until well blended. Pour batter into greased and floured 9x13" baking pan. Bake for 50 to 55 minutes or until done. Remove from oven. Combine topping ingredients and pour on cake. Broil until lightly browned and bubbly. Per serving: 623 Calories; 26g Fat (37% calories from fat); 7g Protein; 93g Carbohydrate; 95mg Cholesterol; 500mg Sodium NOTES : This cake is delicious served warm or at room temperature. Recipe by: Ginny Bowman Posted to TNT - Prodigy's Recipe Exchange Newsletter by <[email protected]> on Sep 10, 97
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