Oatmeal Cake III

SUBMITTED BY: Susan PHOTO BY: ernesta

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

SERVINGS & SCALING

Original recipe yield: 1 - 9x13 inch pan

USMETRIC

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INGREDIENTS

1 1/4 cups boiling water
1 cup quick-cooking oats
1/2 cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/3 cups all-purpose flour
1/2 cup butter
1 cup packed brown sugar
4 tablespoons evaporated milk
1 cup flaked coconut
1 cup chopped walnuts

READ REVIEWS (25)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour boiling water over oats. Set aside.
Sift together flour, salt, soda and cinnamon. Set aside.
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.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove cake from oven. Set oven temperature to broil.
In a saucepan, combine milk, 1/2 cup butter and 1 cup brown sugar.
Heat until melted, then add coconut and chopped nuts. Spread on warm cake.
Place cake under broiler for 2 to 3 minutes.

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Reviewed on Feb. 19, 2007 by MAGGIE MCGUIRE

In my continuing search for an oatmeal cake "better than grandma made" I found this one. Rather than messing with broiling the topping, just combine the topping ingredients and spoon it randomly on top of the uncooked cake batter. Bake at 325 for 40-50 minutes. Delicious and no chance of broiling accidents and topping cleanup messes.

4 users found this review helpful