Sarah 's Oatmeal Cake With Coconut Pecan Frosting |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 15 |
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This is a moist cake that is always better the second day. Ingredients:
1 1/2 cups boiling water |
1 cup quick oatmeal |
1 cup brown sugar |
1 cup white sugar |
1/2 cup butter |
2 eggs |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon cinnamon |
1 1/2 cups flour |
6 ounces evaporated milk |
3/4 cup sugar |
1/3 cup butter |
2 egg yolks, beaten slightly |
1 teaspoon vanilla |
3 1/2 ounces flaked coconut, about 1 1/3 cups |
1 cup chopped pecans |
Directions:
1. Pour boiling water over oatmeal and let stand for 20 minutes.
2. Cream the sugars and butter together; add eggs.
3. Add dry ingredients to the wet mixture.
4. Bake at 325 degrees Fahrenheit for 55 minutes in a greased 9x13 inch pan.
5. Coconut Pecan Frosting:.
6. Mix evaporated milk, sugar, butter, egg yoks and vanilla in saucepan.
7. Cook and stir on medium heat until thickened and golden brown, about 10 minutes.
8. Remove from heat.
9. Stir in coconut and pecans.
10. Cool to room temperature, and spreading consistency, before spreading on cooled cake.
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