OATMEAL CAKE >From "The Church Supper Cookbook," edited by David Joachim (Rodale, 2005).
St. Paul Pioneer apress Makes 12 servings. Cake: 1 1/4 cups boiling water 1 cup quick rolled oats 1/2 cup butter 1 cup sugar 1 cup brown sugar 2 eggs 1 1/3 cups flour 1/4 teaspoon salt 1 teaspoon baking soda Scant teaspoon cinnamon 1 teaspoon vanilla Topping: 4 tablespoons butter 1 cup brown sugar 1/2 teaspoon vanilla 2 tablespoons cream 1/2 cup grated coconut 1/2 cup chopped nuts (any kind) To prepare the oven, cake pan: Preheat oven to 350 degrees. Grease 7-inch-by-11-inch pan. Set aside. To make cake batter: Pour boiling water over oats. Set aside to cool. In large mixing bowl, cream together butter, sugar and brown sugar. Beat in eggs. Mix in cooled oats. Add flour, salt, baking soda, cinnamon and vanilla. Mix well. Pour into prepared pan. To bake cake: Bake for 40 minutes or until done. Cool. To make topping: Meanwhile, in saucepan over medium-low heat, combine butter, brown sugar, vanilla, cream, coconut and nuts. Stir together until butter melts and sugar dissolves. Spread over cooled oatmeal cake. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
