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Ingredients
| water: 1 1/4 cups (boiling) |
| quick oats: 1 cup |
| salted butter: 1/2 cup |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1 cup |
| eggs: 2 |
| ground cinnamon: 1 tsp |
| baking soda: 1 tsp |
| salt: 1 1/2 tsp |
| all-purpose flour (unsifted): 1 1/3 cups |
| salted butter: 1/2 cup |
| light brown sugar (packed): 1 cup |
| evaporated milk: 4 Tbl |
| flaked coconut meat: 1 cup |
| walnuts (chopped): 1 cup |
Oatmeal Cake III
Credit: AllRecipes
User rating:
"A delicious, lightly spiced oatmeal cake with a coconut caramel nut topping."
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Pour boiling water over oats. Set aside.
- Sift together flour, salt, soda and cinnamon. Set aside.
- 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.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove cake from oven. Set oven temperature to broil.
- In a saucepan, combine milk, 1/2 cup butter and 1 cup brown sugar.
- Heat until melted, then add coconut and chopped nuts. Spread on warm cake.
- Place cake under broiler for 2 to 3 minutes.