Description
Great snack cake that’s perfect for travel.
Ingredients
Scale
- 1 c. quick cooking oatmeal
- 1–1/2 c. boiling water
- 1/2 c. vegetable shortening
- 1 c. firmly packed light brown sugar
- 1 c. sugar
- 2 large eggs
- 1–1/2 c. All Purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp ground nutmeg
- 1/2 tsp. ground cinnamon
- 1 tsp. vanilla extract
- Topping:
- 1/2 c. butter, softened
- 1 c. sweetened flaked coconut
- 1 c. chopped pecans
- 1 c. firmly packed light brown sugar
- 2 egg yolks
Instructions
- In a small bowl, combine oatmeal and 1-1/2 c. boiling water. Let stand for 20-30 minutes.
- Preheat oven to 375 degrees F. Grease a 8 X 8 inch square pan. Set aside.
- In a large bowl, beat shortening and sugars together until fluffy. Add eggs, beating well after each addition. Add oatmeal mixture. Add flour, baking soda, salt, nutmeg, cinnamon and vanilla. Pour batter in to prepared pan.
- Bake for 30-35 minutes.
- While cake is baking, combine butter, coconut, pecans, brown sugar and egg yolks for topping, mixing well in a small bowl.
- When cake is done, remove from oven, and spread coconut mixture on top of cake. Reduce oven temperature to 350 degrees F, and return cake to oven for 20 minutes. Let cool completely before cutting.
- To serve, cut cake into squares.
- Prep Time: 20 mins
- Cook Time: 55 mins