SOUTHERN PECAN OATMEAL CAKE

Kim Brooks Recipe

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
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

Directions

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.