| 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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