OATMEAL CAKE III

Oatmeal Cake III image

A delicious, lightly spiced oatmeal cake with a coconut caramel nut topping.

Provided by Susan

Yield 24

Number Of Ingredients 15

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Ingredients

1 ¼ cups boiling water
1 cup quick-cooking oats
½ cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 ½ teaspoons salt
1 ⅓ cups all-purpose flour
½ cup butter
1 cup packed brown sugar
4 tablespoons evaporated milk
1 cup flaked coconut
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour boiling water over oats. Set aside.
Sift together flour, salt, soda and cinnamon. Set aside.
Cream 1/2 cup butter, sugar, 1 cup brown sugar and eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour batter into a 9x13 inch pan.
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove cake from oven. Set oven temperature to broil.
In a saucepan, combine milk, 1/2 cup butter and 1 cup brown sugar.
Heat until melted, then add coconut and chopped nuts. Spread on warm cake.
Place cake under broiler for 2 to 3 minutes.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 36.6 g, Cholesterol 36.7 mg, Fat 12.6 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 6.3 g, Sodium 275.4 mg, Sugar 27.7 g