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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 15 |
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It's funny how two families can come together with both serving the same delicious oatmeal cake! Both of my Grandmother's made this wonderful cake when I was young and I love making it for anyone & everyone now. Ingredients:
1 1/4 cups boiling water |
1 cup quick-cooking oats |
1 cup white sugar |
1 cup brown sugar |
8 tablespoons shortening |
2 eggs |
1 1/3 cups plain flour |
1 teaspoon ground cinnamon |
1 teaspoon baking soda |
1 teaspoon vanilla |
12 tablespoons butter, melted |
1/2 cup evaporated milk |
2 egg yolks |
2 cups brown sugar |
2 cups grated coconut |
1 cup pecans, chopped |
Directions:
1. Pour boiling water over oats and let stand for 20 minutes.
2. Preheat oven to 350 degrees.
3. Cream, until light & fluffy, the white sugar, brown sugar and shortening.
4. Add eggs, mixing well.
5. Add oatmeal mixture, beat.
6. Add flour, cinnamon, baking soda and vanilla, again mixing well.
7. Pour into a well greased 9x13 inch casserole dish.
8. Bake for 30-35 minutes.
9. * Mix together ALL of the icing ingredients and spread over hot cake. Place back in the oven, for an additional 7-10 minutes.
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