| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Boiling water |
| 1 |
c |
Quick-cooking oats |
| 1/2 |
c |
Margarine or butter |
| 1 |
c |
Light brown sugar |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
| 6 |
tb |
Butter;, melted |
| 1/2 |
c |
Sugar |
| 1 |
c |
Chopped pecans |
| 3 |
tb |
Milk |
| 1 |
c |
Coconut;, optional |
INSTRUCTIONS
CAKE
TOPPING
** CAKE ** Pour boiling water over oats, add butter and let stand until
butter is melted. Stir in sugars and eggs. Sift flour, baking soda,
cinnamon, and salt together. Stir in, mixing well. Turn into greased
9x13-inch pan. Bake at 350 for 30 to 35 miutes. ** TOPPING** Mix topping
ingredients and spread while cake is still warm. Put under broiler until
icing toasts to golden brown. >From Roberta Gilbert; Hingham, Mass. Typed
by "Essie" Ethel R. Snyder <essie49@juno.com> Date: Oct. 12, 1997
Recipe by: Capper's -- September 9, 1997
Posted to MC-Recipe Digest V1 #841 by essie49@juno.com (Ethel R Snyder) on
Oct 12, 1997
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