| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Boiling water |
| 1 |
c |
Uncooked oatmeal |
| 1/2 |
c |
Butter or margarine |
| 1 |
c |
Sugar |
| 1 |
c |
Brown sugar, firmly packed |
| 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 |
Melted butter or margarine |
| 1/2 |
c |
Brown sugar, firmly packed |
| 3 |
tb |
Half and half or light cream |
| 1/2 |
c |
Chopped nuts |
| 3/4 |
c |
Flaked coconut |
INSTRUCTIONS
CAKE
TOPPING
For cake: Pour boiling water over oats stir to combine, cover and let stand
20 minutes. Beat butter until creamy gradually add sugars beating until
fluffy. Blend in vanilla and eggs, add to oats mixture and blend well. In
separate bowl sift together flour, soda, salt & spices and add to creamed
mixture, mix well. Pour batter into a well greased and floured 9"x13"
baking pan. Bake at 350 degrees for 50 to
55 minutes.
For Topping: Combine all ingredients spread evenly over cake and broil
until frosting becomes bubbly.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug
24, 1998
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