| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 6 | Servings | |
INGREDIENTS
| 2 1/2 | c | Hot water |
| 3 1/2 | Sticks Butter | |
| 2 | c | Quaker Oats |
| 2 | c | Sugar |
| 3 1/2 | c | Brown Sugar |
| 4 | Eggs | |
| 1/2 | ts | Salt |
| 2 | ts | Baking Soda |
| 2 | ts | Cinnamon |
| 3 | c | Flour |
| 1 1/2 | c | Pecans |
| 2 | c | Coconut |
| 1/2 | c | Milk |
| 1 | c | Raisins |
INSTRUCTIONS
Preheat oven to 350 Combine: Water, oats, and 2 stiks of butter and let stand for 20 min. Add 2 cups each of white and brown sugar, 4 eggs, and blend in salt, cinnamon, and 3 cups of flour. Mix well. Blend in a cup or so of raisins and pour in a 9 X 13 pan and bake for 55 min. Cool before spreading on frosting. FROSTING: In a 2 1/2 quart sauce pan, combine 1 1/2 cups of brown sugar, 1 1/2 sticks of butter, coconut, 1 1/2 cup pecans and 1/2 cup of milk and heat until well mixed. After frosting the cake place it under the broiler for 2 to 5 min. to toast the coconut. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t put a question mark where God puts a period.”