Recipe courtesy of Diane Kirkbride
Oatmeal Cake
- Level: Easy
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 572
- Total Fat
- 30
- Saturated Fat
- 10
- Carbohydrates
- 70
- Dietary Fiber
- 5
- Sugar
- 41
- Protein
- 9
- Cholesterol
- 36
- Sodium
- 418
- Total: 1 hr 8 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 38 min
Ingredients
1 1/4 cups boiling water
1 cup instant oatmeal
1 stick margarine
1 cup brown sugar
1 cup less 3 tablespoons granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Frosting:
1 can evaporated milk
2 cups brown sugar
2 cups flaked coconut
1 stick margarine, slightly melted
1 cup chopped nuts
Directions
- Preheat the oven to 350 degrees F. Pour boiling water over instant oatmeal and let stand for 20 minutes. Cream together the margarine, brown sugar, and sugar. Next add the eggs, vanilla, and oatmeal and mix well. Blend in flour, soda, cinnamon, and salt. Mix well. Pour into 9 by 11-inch pan. Bake for 35 minutes.
Frosting:
- Combine all ingredients. After the cake is cooked, spread icing over the cake. Place under broiler for 3 minutes or until frosting is slightly browned.