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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A delicious, lightly spiced oatmeal cake with a coconut caramel nut topping. 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 |
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.
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