Shirley's Recipes

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Name: Oatmeal Picnic Cake
Key Ingredient: oats
Preparation: bake
Cuisine: American
Source: Lee Howell
Food Group: sugar
Meals: snack, picnic
Courses: dessert
Temperature: room
Effort: easy
Prep. Time: :30
Elapsed Time: 1:40
Occasion: Potluck
Servings: 12

1-1/4 cups boiling water
1 cup quick-cooking oats
1/2 cup (1 stick) margarine or butter
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda

Broiled Topping:
6 tablespoons margarine or butter, softened
2/3 cup firmly packed brown sugar
1 cup coconut
1 cup chopped nuts
1/4 cup evaporated milk or cream
1 teaspoon vanilla extract

Gradually stir oats into boiling water; let stand for 20 minutes. Cream margarine or butter. Gradually add granulated sugar and brown sugar, creaming until light. Beat in eggs, one at a time. Add vanilla. Sift together flour, cinnamon, nutmeg, salt and soda. Add dry ingredients to creamed mixture alternately with oatmeal, beating after each addition. Bake in well-greased 13 x 9 x 2-inch pan at 350F. for 40 to 45 minutes. Frost with broiled topping.

Broiled Topping: Combine ingredients thoroughly. Spread on hot cake and place under broiler until light brown.

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