Ingredients:
1 1/2 Cups boiling water
1 Cup oatmeal
1/2 Cup shortening or butter
1 Cup brown sugar
1 Cup white sugar
2 Eggs
1 1/3 Cup flour
1 Teaspoon cinnamon
1 Teaspoon soda
1/2 Teaspoon salt
Pour boiling water over oatmeal. let stand 20 minutes. Cream together shortening, sugars and eggs. Sift flour, cinnamon, soda & salt together. Mix all ingredients together and bake in a large 13x9x2 inch flat pan at 350’F. for 30 to 35 minutes.
Topping
6 Tablespoon butter
1/2 Cup brown sugar
1 Cup coconut
1/4 Cup cream
1 Teaspoon vanilla
1 Cup pecans-chopped
Combine and spread on warm cake. Broil 4 to 6 minutes watching closely. Combine brown sugar, butter and cream in saucepan and cook until it boils and thickens. Remove from heat and add nuts, vanilla & coconut. Spread on hot cake and broil.
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Applesauce Cake (with applesauce)
Bread Pudding with Whiskey Sauce
German Chocolate Cake Frosting
Apricot Macadamia Nut Fruit Cake
Pumpkin Brownies & Caramel Sauce
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!