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Kentucky Oatmeal Spice Cake

cakes

Cake:

1 1/2 cups flour 1 teaspoon baking soda 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon salt 1 1/4 cups boiling water 1 cup rolled oats 1/2 cup butter, softened 1 cup sugar 1 cup brown sugar 2 eggs, at room temperature 1 teaspoon vanilla extract Coconut-pecan topping: 1/4 cup unsalted butter, softened 1 cup packed light brown sugar 1/2 cup heavy cream 1 cup sweetened flaked coconut

Preheat oven to 350F.

For the cake: Sift the flour, baking soda, nutmeg, cinnamon and salt together and set aside. Pour the boiling water over the oats in a small bowl and mix well. Let stand for 15 minutes.

Cream the butter, sugar and brown sugar in a mixing bowl until light and fluffy.

Beat in the eggs and vanilla. Add the dry ingredients gradually, beating constantly at low speed and scraping the side of the bowl frequently. Mix in the oats.

Spread in a greased and floured 9 x 13 inch cake pan.

Bake for 25 minutes or until a wooden pick inserted into the center come out clean.

Cool in the pan on a wire rack.

For the topping:

Mix the butter and brown sugar by hand in a medium bowl. Blend in the cream. Add the pecans and coconut and mix well. Spread over the cake.

Broil just until the topping is golden brown.

Contributor: © 1998-2006 Horseradish Grill

Yield: 12 servings

** Exported from Now You're Cooking! v5.75 **

The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true.

As with any recipe, you may find your personal intervention will be necessary. Bon Appetit!

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Ward Abbott
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