Norma alloway's satellite cafe oatmeal cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Old-Fashioned Oatmeal |
| 1¼ | cup | Boiling Water |
| 1 | Stick Margarine | |
| ¾ | cup | Sugar |
| 1 | cup | Brown Sugar |
| 2 | 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 |
Directions
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