Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Boiling water |
| 1 cup | Quaker or Mother's Oats--quick or old |
| \N \N | Fashioned; uncooked |
| ½ cup | Butter or margarine; softened |
| 1 cup | Sugar |
| 1 cup | Brown sugar; firmly packed |
| 1 teaspoon | Vanilla |
| 2 \N | Eggs |
| 1½ cup | Sifted all-purpose flour |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Salt |
| ¾ teaspoon | Cinnamon |
| ¼ teaspoon | Nutmeg |
| ¼ cup | Butter or margarine; melted |
| ½ cup | Brown sugar; firmly packed |
| ⅓ cup | Chopped walnuts |
| ¾ cup | Shredded or flaked coconut |
| 3 tablespoons | Ginger ale |
CAKE
FROSTING
CAKE:Pour boiling water over oats; cover and let stand 20 minutes. Beat butter until creamy; gradually add sugars and beat until fluffy. Blend in vanilla and add eggs. Add oat mixture. Mix well. Sift together flour, soda, salt and spices. Add to creamed mixture. Pour batter into well greased and floured 9-inch square pan. Bake at 350 for 50 to 55 minutes. DO NOT REMOVE CAKE FROM PAN.
You may also bake in 13 x 9-inch pan for 30 minutes.
FROSTING: DOUBLE INGREDIENTS FOR 13 x 9-inch CAKE. Combine all ingredients, spread evenly over cake, and broil until frosting becomes bubbly. Cake may be served warm or cold.
Recipe by: A FRIEND
Posted to recipelu-digest Volume 01 Number 581 by ctlindab@... on Jan 23, 1998