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Post by Sunshine on Sept 4, 2007 16:22:22 GMT -5
Oatmeal Cake with Coconut Pecan Topping
INGREDIENTS: 1 cup quick-cooking rolled oats 1 1/3 cups boiling water 1/2 cup butter, soft 1/2 cup light brown sugar, firmly packed 1/2 cup granulated sugar 2 eggs, beaten 1 teaspoon vanilla extract 1 1/3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon . Coconut Pecan Topping: 1/2 cup evaporated milk 1/4 cup light brown sugar, firmly packed 1/4 cup granulated sugar 1/4 cup butter 1 cup flaked coconut 1/2 cup chopped pecans
PREPARATION: Make Cake. Combine oats and boiling water, stirring to blend well. Let stand 20 minutes. In a mixing bowl, cream butter; add sugars and beat at medium speed of electric mixer. Add eggs, vanilla, and cooled oatmeal mixture, beating until well blended. Into a separate bowl, sift together flour, baking powder, salt, and cinnamon. Add to creamed mixture, stirring until smooth. Pour batter into a greased and floured 9-inch baking dish. Bake at 325° for 35 minutes.
While cake is baking, combine topping ingredients in a medium saucepan; mix well. Bring to a boil, stirring constantly. Spread over hot cake right out of the oven. Turn broiler on; return cake to oven to broil topping for about 4 to 5 minutes. Cool and serve. Serves 9.
its yummy
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Post by tctrppr on Sept 5, 2007 1:58:42 GMT -5
You ain't trying to slip in the recipe from "she who walks behind the row", now are you?
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Post by Sunshine on Sept 5, 2007 20:01:04 GMT -5
uh uh..y? lol
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