I tasted this cake for the first time back in about 1985 made by Lana. I got her recipe and have made it countless times ever since. It's definitely a favorite. It's quick and easy and relatively inexpensive. I always keep the ingredients on hand.
My version
1½ cup hot water
1 cup old-fashioned rolled oats
1 cup old-fashioned rolled oats
1/2 cup canola oil
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1 1/3 cup unbleached flour (can sub. part wheat flour)
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1 tsp vanilla
Mix and bake at 350º for 30 min. in 9x13 pan
Frosting:
3/4 cup brown sugar
1/4 cup butter (I use real butter)
Melt and stir til bubbly over warm heat (you do not want to scorch this)
Remove from heat and add:
2 TBS milk
1/2 cup chopped pecans
1/2 to 1 cup shredded coconut
Spread immediately over warm cake so it all soaks into the cake and spreads nicely.
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1 1/3 cup unbleached flour (can sub. part wheat flour)
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1 tsp vanilla
Mix and bake at 350º for 30 min. in 9x13 pan
Frosting:
3/4 cup brown sugar
1/4 cup butter (I use real butter)
Melt and stir til bubbly over warm heat (you do not want to scorch this)
Remove from heat and add:
2 TBS milk
1/2 cup chopped pecans
1/2 to 1 cup shredded coconut
Spread immediately over warm cake so it all soaks into the cake and spreads nicely.
Lana's version:
1 1/2 cup hot water
1 cup rolled oats
1/2 cup cooking oil
2 eggs
1 cup sugar
1 cup brown sugar
1 1/3 cup flour
1 tsp salt
1 tsp soda
1 tsp cinnamon
Frosting is the same.
This has become a favorite of mine ever since Traci brought this to a baby shower. I even made it for my birthday cake in February! This is a great recipe blog, Peggy! I'll have to think of doing one myself. Fun!
ReplyDelete