Old Fashioned Oatmeal Cake With Broiled Topping Recipes

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.

Steps:

• In a small bowl, combine oats and water; let stand for 20 minutes. In a large bowl, combine the sugars, applesauce and eggs. Add oat mixture; mix well. Combine the flour, baking powder, cinnamon, salt, baking soda and nutmeg; gradually add to batter and mix well., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. , In a large bowl, combine frosting ingredients; spread over hot cake. Broil 6 in. from the heat for 1-2 minutes or until lightly browned and bubbly.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 13 x 9-inch cake pan.
• To prepare the cake, pour 1¼ cups boiling water over the oats in a bowl. Let stand for 20 minutes. Cream the butter, sugar, and brown sugar with a mixer. Add the oats; mix well. Add the eggs and vanilla; mix well.
• Sift together the flour, baking soda, salt, and cinnamon. Add to the oats mixture; mix well. Pour into the prepared pan. Bake for 30 to 35 minutes, until browned. Preheat the broiler.
• To prepare the topping, combine the butter, cream, brown sugar, and coconut in a medium bowl; mix well. Spread evenly over the warm cake. Place the cake under the broiler 2 inches from the heat source. Broil until lightly browned, about 1 to 1½ minutes. Cool on a wire rack.

Steps:

• Preheat oven to 350. Place oats and butter in bowl of an electric mixer. Pour 1 1/4 cups boiling water over oat mixture; cover and let stand 20 minutes. Stir together flour, baking soda, cinnamon, and nutmeg. Add eggs, 1 at a time, to oat mixture, beating at medium speed just until blended after each addition. Gradually add sugars, beating just until blended. Gradually add flour mixture, beating just until blended. Pour batter into a greased and floured 13 x 9 inch pan. Bake for 26-30 minutes or until a wooden pick inserted in center of cake comes out clean. (Cake will begin to pull away from sides of pan.) Remove cake from oven; increase oven temperature to broil. Spoon Brown Sugar-Pecan topping onto warm cake. Gently sprad topping over cake using back of spoon. Broil cake 3 inches from heat 3-5 min.or until sugar is bubbly and lightly browned. Let cake cool completely. BROWN SUGAR-PECAN TOPPING 1 cup firmly packed brown sugar 1 cup chopped pecans 1 cup sweetened flaked coconut 1/2 cup butter softened 1/3 cup milk Beat together all ingredients at medium speed with an electric mixer until well combined.

Steps:

• Pour boiling water over oatmeal. Let it cool, and add all other ingredients 1 at a time.
• Bake at 350 for 30 minutes.
• While cake is baking, mix all topping ingredients together, when cake comes out of oven, top w/ the topping mixture and put it under the broiler for 3 minutes---be careful not to burn, watch it!
• Serve warm or cooled.

Steps:

• 1. In small bowl, combine rolled oats and boiling water let stand 20 minutes.2. Meanwhile, heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, combine sugar, 1 cup brown sugar and 1/2 cup margarine beat until light and fluffy. Add vanilla and eggs blend well. Add oatmeal and all remaining cake ingredients mix well. Pour batter into greased and floured pan.3. Bake at 350°F. for 35 to 45 minutes or until toothpick inserted in center comes out clean.4. In small bowl, combine 2/3 cup brown sugar, 1/4 cup margarine and half-and-half beat at high speed until smooth. Stir in coconut and nuts. Spoon over warm cake spread to cover.5. Broil 4 to 6 inches from heat for 1 to 2 minutes or until bubbly and light golden brown. Cool 1 hour or until completely cooled.High Altitude (above 3500 feet): Decrease brown sugar in cake to 3/4 cup increase flour to 1 1/2 cups plus 3 tablespoons. Bake at 375°F. for 30 to 40 minutes.Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 350 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 4 g 20% * Cholesterol: 40 mg 13% * Sodium: 300 mg 13% * Total Carbohydrate: 52 g 17% * Dietary Fiber: 2 g 8% * Sugars: 37 g * Protein: 4 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 2 1/2 Fat or 3 1/2 Carbohydrate, 2 1/2 FatSee Cook's Note: For Butter Cake and Cook's Note: Testing For Doneness