| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cakes, Fillings & | 6 | Servings | |
INGREDIENTS
| 1 1/4 | c | Boiling Water |
| 1 | c | Oats |
| 1/2 | c | Butter; Softened |
| 1 | c | Sugar |
| 1 | c | Packed Brown Sugar |
| 1 | ts | Vanilla |
| 2 | Eggs | |
| 1 1/2 | c | Flour |
| 1 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 3/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 1/4 | c | Butter; Melted |
| 1/2 | c | Packed Brown Sugar |
| 3 | tb | Milk |
| 1/3 | c | Chopped Nuts |
| 3/4 | c | Coconut |
INSTRUCTIONS
FROSTING Pour boiling water over oats, cover and let stand 20 minutes. Beat butter until creamy, gradually add sugar and beat until fluffy. Blend in vanilla and eggs, add oats, mix well. Sift together flour, soda, salt, cinammon, and nutmeg. Add to creamed mixture, mix well. Pour batter into well greased and floured 9 inch square pan. Bake at 350 ° for 50 to 55 minutes. Do not remove cake from pan. For frosting; combine all ingredients, spread evenly over cake. Broil until frosting becomes bubbly. Recipe by: Unknown source (Mom's Recipe Card) Posted to recipelu-digest Volume 01 Number 650 by PLK1028@aol.com on Jan 31, 1998
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