1261 - Brown Sugar Oatmeal Cake#
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 6. Published here with her permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.
Don't forget to check Shirley's blog.
1261 - Brown Sugar Oatmeal Cake#
(by Shirley McNevich)
1 cup Quaker quick oats
1 1/2 cups boiling water
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
1/2 cup butter
2 eggs
1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
Frosting: 6 TBSP butter; 1/2 cup Domino's dark brown sugar
(packed); 1 cup Baker's angelflake coconut; 1/2 cup chopped nuts
(optional); 1 tsp. vanilla
In a bowl add oats and boiling water--stir, then let it sit for 20 minutes.
In a mixer add 1/2 cup butter, white sugar, 1 cup brown sugar--beat.
Add eggs--beat. Add baking soda, baking powder, salt and cinnamon-
-beat. Add cooled oat mixture--beat. Add flour slowly--beat. Pour
batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-45
minutes--test with a toothpick for doneness. Cool completely.
Frosting: in a saucepan over low heat add 6 TBSP softened butter--
stir and melt the butter. Add 1/2 cup brown sugar--stir until dissolved.
Add coconut, chopped nuts and vanilla--stir and cook over low heat
about 5 minutes until thickened. Spread frosting over the cake. Once
it cools to room temperature, refrigerate the cake.
Continue to:
My Books
