RECIPE # 4282 - LATE NIGHT OATMEAL CAKE - Friday, March 13, 2008

RECIPE # 4282 - LATE NIGHT OATMEAL CAKE - Friday, March 13, 2008

CREATED Mar 13, 2009

LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE

1 c rolled oats

1 1/3 c boiling water

1 stick butter, melted

1 c brown sugar

1 c sugar

2 eggs

1 1/3 c all-purpose flour

1 t baking soda

1/4 t salt

1 t cinnamon

1 t vanilla

Broiled Coconut Pecan Topping  (recipe follows)

Heat oven to 350 degrees.  Grease a 9 x 13 inch baking pan.  Pour boiling water over the oats in a large mixing bowl and let soften for about 20 minutes.  Stir in the remaining ingredients and blend well.  Pour into the greased pan.  Bake about 25 to 30 minutes or until sides start to pull away from the pan and the top is golden brown.   Spread topping over hot cake.  Cook under a hot broiler until the topping is bubbly and lightly browned, about 1 to 2 minutes. 

Makes 16 servings.

Broiled Coconut Pecan Topping

1 stick butter

2 T milk

1 c brown sugar

1 c sweetened shredded coconut

1 c chopped pecans, toasted

1/2 t vanilla

Melt butter in a small saucepan over medium heat.  Stir in the remaining ingredients until well blended.  Spread over the hot cake.

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