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COCONUT ALMOND FROSTING FOR OATMEAL  CAKE
Prep Time:
18 Minutes
Cook Time:
30 Minutes
Ready In:
50 Minutes
Ingredients:
1 cup quick-cooking rolled oats
1 1/3 cups boiling water
1/2 cup butter, soft
1/2 cup light brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
.
Coconut Pecan Topping:
1/2 cup evaporated milk
1/4 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1/4 cup butter
1 cup flaked coconut
1/2 cup chopped pecans
Directions:
Make Cake. Combine oats and boiling water, stirring to blend well. Let stand 20 minutes.

In a mixing bowl, cream butter; add sugars and beat at medium speed of electric mixer. Add eggs, vanilla, and cooled oatmeal mixture, beating until well blended.
Into a separate bowl, sift together flour, baking powder, salt, and cinnamon. Add to creamed mixture, stirring until smooth.
Pour batter into a greased and floured 9-inch baking dish. Bake at 325° for 35 minutes.

While cake is baking, combine topping ingredients in a medium saucepan; mix well. Bring to a boil, stirring constantly. Spread over hot cake right out of the oven. Turn broiler on; return cake to oven to broil topping for about 4 to 5 minutes. Cool and serve. Serves 9.

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