Title: Dutch Oatmeal Cake
Categories: Bobbie not, Cakes, Southern li, Coconut, Desserts
Yield: 15 Servings

1 1/2 c Boiling water
1 c Uncooked quick-cooking oats
1/2 c Shortening
1 c Firmly packed brown sugar
2 lg Eggs
1 1/2 c All-purpose flour
1 ts Baking soda
1 ts Ground cinnamon
1/2 ts Salt
1/2 c Raisins
1/3 c Butter or margarine; melted
1/2 c Firmly packed brown sugar
1/2 ts Vanilla extract
1 c Flaked coconut
1/2 c Chopped pecans

Combine 1 1/2 cups boiling water and oats; cool and set aside. Beat
shortening at medium speed with an electric mixer until fluffy; gradually
add 1 cup brown sugar, beating well. Add eggs, 1 at a time, beating until
blended after each addition. Combine flour and next 3 ingredients; add to
shortening mixture, beating until blended. Stir in oatmeal and raisins;
pour into a greased and floured 13- x 9-inch pan. Combine butter and next 4
ingredients; spoon over batter. batter. Bake at 350° for 40 minutes. Cool
in pan on wire rack. Makes 15 servings.

http://www.pathfinder.com/ © Copyright 1997 Southern Living. All rights
reserved. MC formatting by bobbi744@acd.net ICQ #12099523

Recipe by: Southern Living

Posted to MC-Recipe Digest by Roberta Banghart on May
13, 1998