Oatmeal Cake

Yield: 12 servings

Print Recipe
Add Recipe To
My Cookbook
Share Recipe

Email

Sent From

From Name From Email

Send To

To Name To Email

Note

Type the numbers below:

Ingredients

check boiling water 1 1/4 cups boiling water

check rolled oats, uncooked 1 cup rolled oats, uncooked

check (1 stick) butter or margarine 1/2 cup (1 stick) butter or margarine

check sugar 1 cup sugar

check brown sugar 1 cup brown sugar

check vanilla 1 teaspoon vanilla

check eggs, beaten 2 eggs, beaten

check salt 1/2 teaspoon salt

check cinnamon 3/4 teaspoon cinnamon

check nutmeg 1/4 teaspoon nutmeg

check flour 1 1/2 cups flour

check baking soda 1 teaspoon baking soda

check Topping: Topping:

1/2 cup (1 stick) butter or margarine, melted

check brown sugar 1/2 cup brown sugar

check evaporated milk 3 tablespoons evaporated milk

check chopped nuts 1/2 cup chopped nuts

check flaked coconut 1/2 cup flaked coconut

Shopping List: Select Shopping List Adds all checked () ingredients to your Shopping List.

Directions:

Pour boiling water over oats and butter in mixing bowl and cover. Let stand 20 minutes.

In separate bowl blend sugars, vanilla and eggs. Stir in oats.

Sift together flour, soda, salt and spices. Add to creamed mixture blending well. Pour batter into greased and floured 9x13-inch baking pan.

Bake at 350 F. for 30 minutes. Let cool and frost.

Topping: Combine melted butter, sugar, milk, nuts and coconut. Spread over cake when cool.

Please note that some ingredients and brands may not be available in every store.