Kim Brooks Recipe

SOUTHERN PECAN OATMEAL CAKE

By Kim Brooks KIMMYBROOKS


I got this from a friend of mine who came from the deep South. It is the moistest cake I've ever had.


Recipe Rating:
 1 Rating
Serves:
9-16
Prep Time:
Cook Time:

Ingredients

1 1/2 c
boiling water
1 c
oats [old-fashioned thick type works better]
1/2 c
butter, room temperature
Find more recipes at goboldwithbutter.com
1 c
brown sugar
1 c
sugar
2
eggs
1 1/3 c
flour
1 tsp
baking soda
1 tsp
cinnamon
1/4 tsp
salt
TOPPING:
1/2 c
sugar
1 c
pecans, in pieces
1/4 c
evaporated milk
coconut [shreded] enough to sprinkle on top
6 Tbsp
butter
Find more recipes at goboldwithbutter.com
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
Place oats in a medium size mixing bowl. Add butter and pour boiling water over oats. Let stand until butter is melted. Mix with wire whisk.
2
Stir in sugars, eggs and the dry ingredients. Mix well with wire whisk. Pour into greased 10x10" pan or 9x13" Bake at 350* for 30-35 minutes.
3
Meanwhile...in a saucepan on low heat. Add the ingredients for the topping EXCEPT coconut stirring with a wire whisk until melted...remove from heat and set aside
4
When cake is done, remove from oven and pour butter/pecan mixture over HOT cake. Sprinkle flaked or shredded coconut over top of cake and return to a medium heat BROILER for 10-30 seconds just until coconut starts to lightly brown on the edges.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy