RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3406
| View Recipe |
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| Recipe Name: |
Oatmeal Cake - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.13
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9x13 quarter sheet cake pan |
| Suggested Sides: |
Serve with unsweetened whipped cream. |
| Comments: |
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Ingredients:
1 Cup oats, quick cooking
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Directions:
Pour boiling water over oats and let stand a few minutes. Combine 1/2 cup butter, eggs, and 1 cup each white and brown sugar; add oatmeal mixture.
Sift together remaining dry ingredients and add to mixture.
Mix together remaining 1 cup of brown sugar, butter, milk and coconut.
Bake in lightly buttered long baking pan. Bake at 350 degrees for 20 to 30 minutes. While cake is still hot, pour topping over top. Run under broiler long enough to slightly brown. |
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| Nutrition per Serving: |
| Calories: |
672 |
Total Carbs: |
113.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
59.2 |
Fat: |
20.1 |
Protein: |
7.11 |
| Fiber: |
2.04 |
Sodium: |
301.10 |
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