OLD-FASHIONED OATMEAL CAKE WITH BROILED TOPPING
This delicious oatmeal cake topped with coconut and nuts mixture is perfect for anytime dessert.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 18
Steps:
- In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
- In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally. Spread batter evenly in pan.
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
- Set oven control to broil. In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.
- Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.
Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 37 g, TransFat 1/2 g
OATMEAL CAKE WITH COCONUT-PECAN FROSTING
Make and share this Oatmeal Cake with Coconut-Pecan frosting recipe from Food.com.
Provided by TGirl
Categories Dessert
Time 1h5m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 16
Steps:
- Pour boiling water over oatmeal and let stand for 20 minutes.
- Beat margarine until creamy.
- Gradually add sugars and beat until fluffy.
- Blend in vanilla and eggs.
- Add oatmeal, flour, and spices.
- Bake in 9 inch square pan for 50-55 minutes.
- To frost, leave cake in pan.
- Mix frosting ingredients and spread evenly over over cake.
- Put cake under broiler until frosting becomes bubbly.
- Serve warm or cold.
COCONUT-TOPPED OATMEAL CAKE
This is an old-fashioned cake with mass appeal that was passed down from my husband's grandmother. It's a classic for everyone's recipe box. --Tamra Duncan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-16 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, pour boiling water over oats; let stand for 5 minutes. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with the oat mixture, beating well after each addition. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Remove from the heat; stir in the coconut, nuts and vanilla. Pour over warm cake. Cool completely.
Nutrition Facts : Calories 384 calories, Fat 17g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 306mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
OATMEAL CAKE WITH COCONUT PECAN FROSTING
Steps:
- Cake: Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes. Coconut Pecan Frosting: Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely - it doesn't take long. Cool, slice and serve.
GRANDMA SNYDER'S OATMEAL CAKE
This is a great cake for any sweet tooth. It is good served hot too.
Provided by Pam Haycraft
Categories Desserts Cakes Spice Cake Recipes
Yield 18
Number Of Ingredients 18
Steps:
- Pour water over oats, let stand.
- Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well.
- Pour batter into a 9 x 13 inch pan.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes.
- To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.
- Pour this coconut concoction over the hot cake.
- Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. Serve hot or let cool. Enjoy.
Nutrition Facts : Calories 405 calories, Carbohydrate 57 g, Cholesterol 47.4 mg, Fat 18.8 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 243.9 mg, Sugar 44.5 g
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