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Oatmeal Cake

Yield 12 to 15 servings

Ingredients

  • 1 1/2 cups boiling water
  • 1 cup uncooked regular or quick-cooking oats
  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 1/2 cups firmly packed brown sugar, divided
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 to 2 cups flaked coconut
  • 1 1/2 cups chopped pecans
  • 1/3 cup butter or margarine, melted
  • 1/3 cup milk

How to Make It

  1. Stir together 1 1/2 cups boiling water and oats; let stand 20 minutes.

  2. Beat 1/2 cup butter, 1 cup sugar, and 1 cup brown sugar in a large bowl at medium speed with an electric mixer until creamy; add cinnamon and next 3 ingredients, beating well.

  3. Stir in flour, baking soda, and salt just until moistened; beat in oatmeal. Pour batter into a lightly greased 13- x 9-inch pan.

  4. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.

  5. Combine remaining 1 1/2 cups brown sugar, coconut, and remaining ingredients in a bowl; spread over warm cake.

  6. Broil 8 inches from heat 2 to 3 minutes or until golden.