COCONUT-TOPPED OATMEAL CAKE

Coconut-Topped Oatmeal Cake image

Number Of Ingredients 12

1 package Betty Crocker SuperMoist carrot cake mix
1/2 cup quick-cooking oats
1 1/4 cups water
1/3 cup vegetable oil
4 eggs
Coconut Topping (below)
Coconut Topping:
1 cup flaked coconut
2/3 cup packed brown sugar
1/2 cup , chopped pecans
6 tablespoons butter or margarine, softened
1/4 cup milk

Steps:

1- Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening lightly flour.2- Beat cake mix, oats, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pan.3- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. While cake is baking, make Coconut Topping. Spread topping over hot cake.4- Set oven control to broil. Broil cake with top 3 to 5 inches from heat 2 to 3 minutes or until topping bubbles and is golden brown (watch carefully because topping burns easily). Serve warm. Store covered in refrigerator.Coconut Topping:Mix all ingredients.High Altitude Directions (3500 to 6500 feet): Heat oven to 375°. Decrease oil to 1/4 cup add 2 tablespoons all-purpose flour. Beat on low speed 30 seconds beat on medium speed 3 minutes.1 Serving: Calories 345 (Calories from Fat 160) Fat 18g (Saturated 7g) Cholesterol 70mg Sodium 290mg Carbohydrate 43g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 8% Iron 6%.Betty's Tip: This coco-nutty cake reheats in a snap. Just cover with aluminum foil and heat in a 350° oven about 10 minutes.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves