OLD FASHIONED OATMEAL CAKE RECIPE RECIPES

Name: Old-Fashioned Oatmeal Cake with Broiled Topping
Prep time: 30 min
Total time: 2 h 15 min
Yield: 16
Ingredients: 1 1/2 cups quick-cooking oats; 1 1/4 cups boiling water; 1 cup granulated sugar; 1 cup packed brown sugar; 1/2 cup butter or margarine, softened; 1 teaspoon vanilla; 3 eggs; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 2/3 cup packed brown sugar; 1/4 cup butter or margarine, melted; 3 tablespoons half-and-half or milk; 1 cup coconut; 1/2 cup chopped nuts

OLD-FASHIONED OATMEAL CAKE WITH BROILED TOPPING RECIPE ...

Old-Fashioned Oatmeal Cake with Broiled Topping Recipe ... image

This delicious oatmeal cake topped with coconut and nuts mixture is perfect for anytime dessert.

Provided by Pillsbury Kitchens

Total Time 2 hours 15 minutes

Prep Time 30 minutes

Yield 16

Number Of Ingredients 18

Ingredients

1 1/2 cups quick-cooking oats
1 1/4 cups boiling water
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup packed brown sugar
1/4 cup butter or margarine, melted
3 tablespoons half-and-half or milk
1 cup coconut
1/2 cup chopped nuts

Steps:

In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally. Spread batter evenly in pan.
Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
Set oven control to broil. In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.
Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.

Nutrition Facts : Calories 360 , CarbohydrateContent 52 g, CholesterolContent 65 mg, FatContent 3 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 260 mg, SugarContent 37 g, TransFatContent 1/2 g

OLD-FASHIONED CARROT CAKE RECIPE: HOW TO MAKE IT

Old-Fashioned Carrot Cake Recipe: How to Make It image

MY FAMILY thinks this is the best carrot cake ever! We love the moist texture. The surprise is in the frosting. It's a pleasant departure from the usual cream cheese frosting that tops most carrot cakes. This cake doesn't last very long around our house! -Muriel Doherty, Phoenix, Arizona

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 25 minutes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 16 servings.

Number Of Ingredients 20

Ingredients

4 large eggs
2 cups sugar
3 cups finely shredded carrots
1 package (8 ounces) cream cheese, softened
1-1/2 cups vegetable oil
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts
FLUFFY FROSTING:
1/4 cup all-purpose flour
3/4 cup whole milk
3/4 cup butter, softened
2 cups confectioners' sugar
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
Additional chopped walnuts

Steps:

In a large bowl, beat eggs, sugar, carrots, cream cheese and oil until well blended. Combine the flour, baking soda, cinnamon and salt; gradually add to carrot mixture. Stir in pineapple and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool. , In a heavy saucepan, cook and stir flour and milk over medium-low heat until a thick paste forms, about 10 minutes. Chill for 30 minutes. In a large mixer, cream the butter, sugars and salt until light and fluffy. Beat in the chilled flour mixture until smooth, about 5 minutes. Beat in vanilla. Frost cake. Sprinkle with nuts.

Nutrition Facts : Calories 652 calories, FatContent 40g fat (12g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 537mg sodium, CarbohydrateContent 69g carbohydrate (52g sugars, FiberContent 2g fiber), ProteinContent 7g protein.

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