| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Desserts, Microwave |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Boiling water |
| 1 |
c |
Quick cook oats |
| 1/2 |
c |
Shortening |
| 1 |
c |
Brown sugar |
| 1 |
c |
White sugar |
| 2 |
|
Whole eggs; beaten |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Soda |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
c |
Raisins |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Chopped walnuts -Broiled Frosting— |
| 1/4 |
c |
Soft margarine |
| 1/2 |
c |
Brown sugar |
| 1/2 |
c |
Chopped walnuts (optional) |
| 1 |
c |
Shredded coconut |
| 3 |
tb |
Milk or cream |
INSTRUCTIONS
In a bowl, pour boiling water over oatmeal, stir and let stand until cool.
Cream together shortening, brown sugar, and white sugar. Add beaten eggs
and blend well. Add flour, soda, salt, cinnamon and nutmeg and stir well.
Add oatmeal mixture, raisins, vanilla and nuts. Stir to blend all well.
Pour into lightly greased 8 x 12 inch baking dish. Place dish on inverted
dinner plate in oven. Cover with wax paper. Microwave at medium high (70%)
until tooth pick inserted in center comes out clean, 12 to 14 minutes.
Frosting Instructions: Cream margarine and sugar. Add milk and stir until
blended. Spread on cake. Sprinkle nuts on frosting, then sprinkle with
coconut. Place frosted cake under broiler until frosting is golden brown,
about 7 minutes. Makes 10 to 12 servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 216 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997
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