A deliciously comforting, old-fashionedoatmeal cake with a scrumptious broiled coconut topping.
Recipe: Oatmeal Cake
Cake:1 1/2 cups boilingwater
Preheat oven to 350°F (175°C).Grease a 9 x 13 x 2-inch baking pan; set aside.
In a small bowl, pour boiling water overoats, mix well, and set aside to cool to room temperature.
In a medium bowl whisk together flour,baking soda, cinnamon, nutmeg and salt; set aside.
In a large bowl, cream together the butter,1 cup brown sugar and 1 cup sugar until light. Beat in eggs,mixing well. Stir in flour mixture just until mixed. Stir incooled oatmeal mixture just to combine. Pour batter into preparedpan.
Bake for 30 to 35 minutes or until testeddone when wooden pick inserted in center comes out clean.
Meanwhile, make topping by combining 1/2cup sugar, 1/4 cup brown sugar, coconut, melted butter, vanillaand cream in a mixing bowl.
Remove cake from oven when done and turnon broiler.
Drop topping mixture by small spoonfulson top of cake. Carefully spread evenly over cake. Broil for2 to 5 minutes or until topping is bubbling and lightly browned.
1 cup old-fashioned oats
1/2 cup butter or margarine
1 cup brown sugar, firmly packed
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Topping:1/4 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 cup sweetened flaked coconut
6 tablespoons butter or margarine, melted
1/4 teaspoon vanilla extract
1/4 cup cream or evaporated milk
Makes 12 servings.
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