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