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| Oatmeal Cake III |
"A scrumptious, lightly spiced oatmeal cake with a coconut caramel nut topping."
Ingredients :
- 1 1/4 cups boiling water
- 1 cup brief-cooking oats
- half cup butter
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon floor cinnamon
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 1/3 cups all-cause flour
- 1/2 cup butter
- 1 cup packed brown sugar
- four tablespoons evaporated milk
- 1 cup flaked coconut
- 1 cup chopped walnuts
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Preheat oven to 350 stages F (a hundred seventy five degrees C). Grease and flour a 9x13 inch pan.
- Pour boiling water over oats. Set apart.
- Sift together flour, salt, soda and cinnamon. Set apart.
- Cream half of cup butter, sugar, 1 cup brown sugar and eggs until fluffy. Add flour combination and mix in. Add softened oats. Pour batter right into a 9x13 inch pan.
- Bake at 350 levels F (a hundred seventy five degrees C) for 35 to 40 minutes. Remove cake from oven. Set oven temperature to broil.
- In a saucepan, integrate milk, half of cup butter and 1 cup brown sugar.
- Heat until melted, then add coconut and chopped nuts. Spread on warm cake.
- Place cake below broiler for two to three minutes.
Notes :
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