Oatmeal Cake III recipe

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Ingredients

1 ¼ cups boiling water
1 cup quick-cooking oats
½ cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 ½ teaspoons salt
1 ⅓ cups all-purpose flour
½ cup butter
1 cup packed brown sugar
4 tablespoons evaporated milk
1 cup flaked coconut
1 cup chopped walnuts

Nutrition Info

263.7 calories
carbohydrate: 36.6 g
cholesterol: 36.7 mg
fat: 12.6 g
fiber: 1.2 g
protein: 2.8 g
saturatedFat: 6.3 g
servingSize: -
sodium: 275.4 mg
sugar: 27.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

  2. Pour boiling water over oats. Set aside.

  3. Sift together flour, salt, soda and cinnamon. Set aside.

  4. Cream 1/2 cup butter, sugar, 1 cup brown sugar and eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour batter into a 9x13 inch pan.

  5. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove cake from oven. Set oven temperature to broil.

  6. In a saucepan, combine milk, 1/2 cup butter and 1 cup brown sugar.

  7. Heat until melted, then add coconut and chopped nuts. Spread on warm cake.

  8. Place cake under broiler for 2 to 3 minutes.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

A delicious, lightly spiced oatmeal cake with a coconut caramel nut topping.

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