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Recipe to Print-Oatmeal Cake - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Oatmeal Cake - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: 9x13 quarter sheet cake pan Suggested Sides: Serve with unsweetened whipped cream. Comments:

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00