Yield: 12 servings
Measure | Ingredient |
---|---|
1 cup | Old-Fashioned Oatmeal |
1¼ cup | Boiling Water |
1 \N | Stick Margarine |
¾ cup | Sugar |
1 cup | Brown Sugar |
2 \N | Eggs |
¼ cup | Margarine |
4 tablespoons | Milk |
½ cup | Brown Sugar |
1 teaspoon | Vanilla |
1½ cup | Flour |
¼ teaspoon | Salt |
1 teaspoon | Cinnamon |
1 teaspoon | Baking Soda |
1½ teaspoon | Baking Powder |
¾ cup | Coconut -- flaked |
½ cup | Pecans -- chopped |
FROSTING
In a large bowl, combine oatmeal with boiling water and set aside for 20 mins. Cream margarine; add sugar and blend. Stir in eggs and vanilla. Add dry ingredients to the oatmeal mixture, then stir into the shortening (margarine), sugar and eggs. Bake in a greased 8 x 12 inch pan in a preheated 350 F oven for 35 mins.
For the frosting, bring the margarine, milk, and sugar to a boil. Add remaining ingredients and cool slightly before spreading over cake.
Place under broiler just long enough to coast coconut if desired.
Makes 12 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-03-95 (23:30) (159) Fido: Cooking