Dutch oatmeal cake

15 Servings

Ingredients

Quantity Ingredient
1½ cup Boiling water
1 cup Uncooked quick-cooking oats
½ cup Shortening
1 cup Firmly packed brown sugar
2 larges Eggs
1½ cup All-purpose flour
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
½ teaspoon Salt
½ cup Raisins
⅓ cup Butter or margarine; melted
½ cup Firmly packed brown sugar
½ teaspoon Vanilla extract
1 cup Flaked coconut
½ cup Chopped pecans

Directions

Combine 1½ cups boiling water and oats; cool and set aside. Beat shortening at medium speed with an electric mixer until fluffy; gradually add 1 cup brown sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to shortening mixture, beating until blended. Stir in oatmeal and raisins; pour into a greased and floured 13- x 9-inch pan. Combine butter and next 4 ingredients; spoon over batter. batter. Bake at 350° for 40 minutes. Cool in pan on wire rack. Makes 15 servings.

© Copyright 1997 Southern Living. All rights reserved. MC formatting by bobbi744@... ICQ #12099523 Recipe by: Southern Living

Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 13, 1998

Related recipes