| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Desserts | 12 | Servings | |
INGREDIENTS
| 1 1/4 | c | Boiling water |
| 1 | c | Quick-cooking oats |
| 1/2 | c | Butter, softened |
| 1 | c | Granulated sugar |
| 1/2 | c | Packed brown sugar |
| 2 | Eggs | |
| 1/4 | c | Frozen orange juice |
| concentrate | ||
| 1 | t | Vanilla |
| 1 3/4 | c | All-purpose flour |
| 1 | t | Baking powder |
| 1 | t | Baking soda |
| 1/2 | t | Salt |
| 1/2 | t | Ground cinnamon |
| 1/2 | c | Chopped pecans or walnuts |
| 1/4 | c | Butter |
| 2 | T | Frozen orange juice |
| 1 | c | Flaked coconut |
INSTRUCTIONS
Preheat oven to 350øF. Grease and flour and 13 x 9 inch cake pan. Pour boiling water over oats; set aside. Cream butter with sugars. Beat in eggs one at a time. Beat in the 1/4 cup orange juice concentrate and vanilla. Sift flour together with baking powder, baking soda, salt and cinnamon; blend flour mixture into creamed mixture alternately with oat mixture, beginning and ending with flour mixture. Fold in nuts. Spoon into prepared pan. Bake for 40 minutes; remove from oven. Let cool. To make topping, combine sugar, butter and orange juice concentrate in a saucepan; boil for 1 minute. Stir in coconut and pecans. Spread on cooled cake; broil until brown and bubbly. Be careful not to burn. Serves 12-15 Typed in MMFormat by cjhartlin@email.msn.com Source: Good Friends Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Aug 18, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 370
Calories From Fat: 131
Total Fat: 15g
Cholesterol: 61.5mg
Sodium: 280.9mg
Potassium: 233.4mg
Carbohydrates: 55.7g
Fiber: 2.1g
Sugar: 35.6g
Protein: 4.7g