Rygwelski's IGA Express Recipes
https://rygwelskisexpress.iga.com/Recipes/Detail/4313/
Oatmeal Cake
Yield: 12 servings
Ingredients
| 1 1/4 | cups | boiling water | |
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| 1 | cup | rolled oats, uncooked | |
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| 1/2 | cup | (1 stick) butter or margarine | |
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| 1 | cup | sugar | |
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| 1 | cup | brown sugar | |
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| 1 | teaspoon | vanilla | |
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| 2 | eggs, beaten | ||
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| 1/2 | teaspoon | salt | |
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| 3/4 | teaspoon | cinnamon | |
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| 1/4 | teaspoon | nutmeg | |
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| 1 1/2 | cups | flour | |
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| 1 | teaspoon | baking soda | |
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| Topping: | |||
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| 1/2 | cup | (1 stick) butter or margarine, melted | |
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| 1/2 | cup | brown sugar | |
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| 3 | tablespoons | evaporated milk | |
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| 1/2 | cup | chopped nuts | |
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| 1/2 | cup | flaked coconut | |
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Directions:
Pour boiling water over oats and butter in mixing bowl and cover. Let stand 20 minutes.
In separate bowl blend sugars, vanilla and eggs. Stir in oats.
Sift together flour, soda, salt and spices. Add to creamed mixture blending well. Pour batter into greased and floured 9x13-inch baking pan.
Bake at 350 F. for 30 minutes. Let cool and frost.
Topping: Combine melted butter, sugar, milk, nuts and coconut. Spread over cake when cool.
Please note that some ingredients and brands may not be available in every store.
Rygwelski's IGA Express Recipes
https://rygwelskisexpress.iga.com/Recipes/Detail/4313/
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