Oatmeal Cake With Coconut Pecan Frosting Food

SARAH 'S OATMEAL CAKE WITH COCONUT PECAN FROSTING

Steps:

• Pour boiling water over oatmeal and let stand for 20 minutes.
• Cream the sugars and butter together; add eggs.
• Add dry ingredients to the wet mixture.
• Bake at 325 degrees Fahrenheit for 55 minutes in a greased 9x13 inch pan.
• Coconut Pecan Frosting:.
• Mix evaporated milk, sugar, butter, egg yoks and vanilla in saucepan.
• Cook and stir on medium heat until thickened and golden brown, about 10 minutes.
• Remove from heat.
• Stir in coconut and pecans.
• Cool to room temperature, and spreading consistency, before spreading on cooled cake.

GRANDMA SNYDER'S OATMEAL CAKE

Steps:

• Pour water over oats, let stand.
• Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well.
• Pour batter into a 9 x 13 inch pan.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes.
• To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.
• Pour this coconut concoction over the hot cake.
• Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. Serve hot or let cool. Enjoy.

OATMEAL CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
• In a small bowl, pour boiling water over oats. Mix well, and cool.
• In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
• Bake for 35 minutes.
• While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

OATMEAL CAKE WITH COCONUT-PECAN FROSTING

Steps:

• Pour boiling water over oatmeal and let stand for 20 minutes.
• Beat margarine until creamy.
• Gradually add sugars and beat until fluffy.
• Blend in vanilla and eggs.
• Add oatmeal, flour, and spices.
• Bake in 9 inch square pan for 50-55 minutes.
• To frost, leave cake in pan.
• Mix frosting ingredients and spread evenly over over cake.
• Put cake under broiler until frosting becomes bubbly.
• Serve warm or cold.

OATMEAL CAKE WITH CINNAMON-PECAN CRUMBLE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch pan with butter.
• In a mixing bowl, whisk together the oats, flour, baking soda and salt.
• In a separate mixing bowl using an electric mixer on medium speed, cream together the butter and brown sugar until light and fluffy. Add the eggs 1 at a time, mixing well after each addition. Mix in the applesauce and vanilla. Reduce the mixer speed to low and slowly add the flour mixture, mixing until combined. Transfer to the prepared pan.
• For the crumble: In a mixing bowl, stir together the oats, pecans, brown sugar, butter and cinnamon until crumbly. Sprinkle the mixture evenly over the cake batter.
• Bake until set in the center, about 40 minutes. Let cool for 15 minutes before serving.

COCONUT OATMEAL CAKE

Steps:

• Preheat oven to 350 degrees F, and lightly butter a 9-inch round cake pan.
• Place oats in a bowl. Add boiling water and let stand 20 minutes. Cream butter and sugars, then add eggs and vanilla and stir well. Add rolled oats. Add dry ingredients. Pour batter into cake pan and bake 40 minutes.
• For topping: On a cookie sheet, spread out coconut and bake until golden brown, about 5 minutes.
• Cream butter then add brown sugar. Stir in cream, nuts and coconut. Garnish with apple confit.
• In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Peel, half and core apples. Place apples in caramel and cook slowly to caramelize and tenderize. Serve warm.
• Yield: 8 servings

COCONUT-TOPPED OATMEAL CAKE

Steps:

• In a small bowl, pour boiling water over oats; let stand for 5 minutes. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with the oat mixture, beating well after each addition. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Remove from the heat; stir in the coconut, nuts and vanilla. Pour over warm cake. Cool completely.

OATMEAL CAKE WITH CARAMEL ICING

Steps:

• In a small bowl, pour boiling water over oats; let stand 10 minutes. , Meanwhile, preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out with moist crumbs, 18-22 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set.