Oatmeal cake with pecan icing
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Boiling water |
| 1 | cup | Quick-cooking oats |
| ½ | cup | Margarine or butter |
| 1 | cup | Light brown sugar |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 1½ | cup | Flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| 6 | tablespoons | Butter;, melted |
| ½ | cup | Sugar |
| 1 | cup | Chopped pecans |
| 3 | tablespoons | Milk |
| 1 | cup | Coconut;, optional |
Directions
CAKE
TOPPING
** CAKE ** Pour boiling water over oats, add butter and let stand until butter is melted. Stir in sugars and eggs. Sift flour, baking soda, cinnamon, and salt together. Stir in, mixing well. Turn into greased 9x13-inch pan. Bake at 350 for 30 to 35 miutes. ** TOPPING** Mix topping ingredients and spread while cake is still warm. Put under broiler until icing toasts to golden brown. >From Roberta Gilbert; Hingham, Mass. Typed by "Essie" Ethel R. Snyder <essie49@...> Date: Oct. 12, 1997 Recipe by: Capper's -- September 9, 1997 Posted to MC-Recipe Digest V1 #841 by essie49@... (Ethel R Snyder) on Oct 12, 1997