One Bowl Chocolate Cake

One bowl cake recipes are super easy to make, almost fail proof and less dishes! Sounds like a winner to me anytime! This recipe comes from a church cookbook and it's my go to recipe when I need something quick and easy. I abhor cake from a box, for many reasons. Depending on what I need this for, I'll either bake it in a 10x13 cake pan or in cupcake liners.



Apple Dapple Cake

This is the cake that almost wasn't, simply because we almost ate it before I could snap a shot of it! I had a few friends over for coffee and this was served, and then the kids got home from school and more was served. And then the following morning as I stared at the last piece I realized I better get the camera out!

This cake reminds me of fall, and it's perfect with a cup of coffee on a cold day.

Pineapple Sheet Cake

We were at a family get together last weekend and we had potluck for lunch, and what's better at a potluck than the table of desserts! I stumbled upon this recipe a few years ago from an old church cookbook and have since added it to my collection of family favourites.

I always found the cake to be just a little on the thin side when it was baked so I doubled it by half. I was a little nervous as it started to rise in the oven but it fell just shy of turning into a dirty oven disaster! I use the aluminum 12x17 cookie sheets with the 1" sides.

                 

Bienenstich

A local family restaurant that I regularly enjoy serves a great Bienenstich. It looks amazing and is surprisingly easy to make. In a restaurant this cake would be baked to be a tall two layer cake with a thick custard filling. The recipe that I use asks for mostly whipping cream and I have to say I prefer the taste, it's lighter and changes the taste. It also has only half the height, it doesn't look as elegant but it's easier to eat.

Bienenstich (Honeycomb Cake)
4 eggs
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1 cup milk
2 tbsp butter
1 tsp vanilla

Beat eggs with sugar, add four and baking powder. Scald milk with butter and add quickly to eggs with vanilla. Grease and flour a 12x18 in cookie sheet, or two round cake pans for a higher (better looking) cake. Bake at 400F for 15 minutes. Prepare topping.

Topping
10 tbsp brown sugar
4 tbsp butter
6 tbsp whipping cream
3/4 cup coconut
3/4 cup sliced almonds

Melt butter and sugar in a saucepan, add coconut, cream and almonds. Spread on cake and broil to a golden brown. Freeze and prepare filling.

Filling:
2 cups whipping cream (I use nutriwhip)
1/2 cup sugar (don't use if using nutriwhip)
2 tbsp instant vanilla pudding mix

Whip cream and add sugar and pudding mix. Slice frozen cake in half horizontally. Spread bottom later with the cream and reassemble.

*Note: Freezing the cake makes cutting the cake a lot easier. You could even serve this frozen.

Have a great day!
Tina

Coconut Cupcakes

I had misplaced this recipe a while ago and today I went on the search for it again. These cupcakes are really nice to take to a baby or bridal shower, I love the coconut in the cupcake, it gives it different taste from the typical vanilla or chocolate cupcakes. I used creamy frosting for these but you could also make a fluffy frosting and sprinkle more coconut on top, I didn't want to have a coconut overload so I kept it simple. But I did find the frosting a little too high in calories so I think next time I would search for a lighter option.

Coconut Cupcakes
3 egg whites
3/4 cup milk
1 tsp vanilla
3/4 cup sugar
1/2 cup margarine
1 3/4 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup flaked coconut

Mix the egg whites, milk and vanilla, set aside. Beat together the margarine and sugar until light and fluffy, about 4 minutes. Sift together the dry ingredients and and add alternately to the margarine with the milk mixture beginning and ending with the flour. Fold in the coconut. Fill medium cupcake liners 2/3 full and bake at 350F for about 15-20 minutes or until done.

Creamy Frosting:

1 cup milk
2 Tbsp flour

Whisk milk into flour in a small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly.

1 cup butter
1 cup granulated sugar
1 tsp vanilla

Cream butter, sugar and vanilla in bowl until light and fluffy, add thickened milk. Beat until mixture resembles whipped cream.

Have a great day!
Tina

Texas Brownies

The name would imply that they are like brownies in texture but I find them to be more like cake, either way the kids gobble them up! I use this recipe often for when I need a simple snack to serve to guests at my Stampin' Up classes or just when I need a quick dessert.

Texas Brownies

1 cup hot water
1 cup margarine
2 cups sugar
4 tbsp cocoa
2 cups flour
1 tsp baking soda
1/4 tsp salt
2 beaten eggs
1/2 cup milk
1 tsp vinegar
1 tsp vanilla

Pour the milk into a cup and add the vinegar, set aside. Mix dry ingredients together. Bring margarine and water to a boil in a saucepan and pour over dry ingredients. Beat until smooth. Add remaining ingredients and mix well. Bake at 350F in a large greased cookie sheet for about 25 minutes.

Icing:
1/2 cup margarine
6 tbsp milk
1 cup marshmallows
1 tsp vanilla
2 cups icing sugar, sifted
2 tbsp cocoa, sifted

Plpace margarine, milk and marshmallows in saucepan over medium heat and stir until all is blended. Add cocoa. Remove from heat; add vanilla and icing sugar. Mix well and spread on cooled cake. Sprinkle chopped pecan nuts or almonds on top if desired.

Enjoy!
Tina

Pie Filling Cake

My kids were convinced that I would make them a dessert tonight after dinner. They go through phases, one where they don't want to eat anything made from our oven and one where they can't get enough of home baked treats. I prefer that they eat stuff that I make because I know what I put in my food but yikes, that's a lot of baking, lol.

I was browsing one of my church cookbooks and came across this recipe and thought it sounded really good, and we were not disappointed. The kids couldn't get enough and even my husband went for seconds!

Pie Filling Cake

Cream:
1 cup margarine
1 1/2 cup sugar
4 eggs

Add:
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1 1/2 cup milk

Mix well, spread just a little over half of the dough in a large cookie sheet. Spread a can of pie filling on dough. Spoon the remaining dough over the pie filling, leaving open spots of pie filling. Bake at 350F for 35 minutes. Drizzle hot cake with glaze.

Glaze
1 cup icing sugar
1 tsp vanilla
2-3 tbsp milk

Note: I used a tablespoon to spoon the dough over the pie filling. I think next time I would use smaller drops of dough so that every piece of cake, once cut would have pie filling showing. Keep that in mind when you drop the remaining dough.

Enjoy!
Tina

Cake Balls

A few years ago I discovered this lovely treat and I love to make these every year over the holidays. I was asked to make some treats for our school so that the children had something to munch on after their Christmas concert. This was my first time using lollipop sticks, I love it! And it's so easy to do.

The best part of this recipe is that you can use whatever you want to mix it with. Most recipes will tell you to use your favorite frosting, but I find frosting too sweet usually so I opted to make mine with nutriwhip. I basically used the same ingredients that you would for a Skor Bar Cake, soooooooooooooo yummy.

Cake Balls

1 10x13 chocolate cake, baked and crumbled
1/2 jar butterscotch ice-cream topping
1/2 box nutriwhip, whipped
3 skor bars, crushed
1 cup chopped pecans

Lightly mix the cake and pecans in a large mixing bowl. Add the remaining ingredients and stir just until mixed. Shape into balls. If you want to use lollipop sticks you would now insert them into the balls. At this point I place all the cake balls onto a lined baking pan and freeze them until firm.

Once frozen dip them into melted dipping chocolate. These are best served cold.

So this is my version of cake balls but if you google them you will find tons of different methods, again most using a frosting of some sort. Experiment and see which ones you like best. e.g. Lemon cake with frosting, Red velvet cake with frosting, carrot cake...

Enjoy!
Tina

Pudding Frosting

I had some wonderful ladies over for a cardmaking class last night and served these cupcakes. The frosting is such a simple yet light frosting. Not very sweet, which in my family is usually a big hit! The great thing about this recipe is that you can change the flavor to any box of pudding and make it work with whatever cake or cupcakes you're serving. So go ahead and try it with all the flavors to see which one is your favorite. I love it with the chocolate, it tastes like chocolate ice cream!

For the cupcakes in the picture I used white chocolate pudding, that way I still have the flavor that I wanted but I can dye it to any colour.


Pudding Frosting

1 envelope dream whip
1 box instant pudding, your choice of flavor
1 1/2 cups cold milk
1 tsp vanilla

Beat together in a medium sized mixing bowl until stiff, about 5 minutes. It's that simple!

Enjoy
Tina

Strawberry Jelly Roll

This recipe is so simple, it literally took me minutes from start to finish! This is not one of those superb recipes that you would find in a bakery, but rather a quick easy jelly roll that my kids gobble up in one sitting, lol. And those are the recipes that I find I always fall back on when I'm in need of something quick.

Strawberry Jelly Roll

3/4 cup flour

3/4 cup sugar

3/4 tsp baking powder

1/2 tsp vanilla

4 eggs

Strawberry Glaze prepared according to pkg directions.

Preheat oven to 400F. In a medium mixing bowl, stir together the dry ingredients. Add eggs and vanilla, beat well. Pour into a well greased jelly roll pan and bake for about 5-10 minutes until golden (I use wax paper to line the bottom of my pan, it makes removal a lot easier!). Immediately turn onto a damp tea towel and roll up jelly roll style. Allow time to cool, then unroll and spread with the strawberry jelly already prepared. Now roll it up again without the tea towel. Give it some time to cool and enjoy!

Tina

Peanut Butter Cupcakes

I'm not normally a fan of peanut butter but I knew my kids (and husband, lol) would love these so I thought I'd give them a try. I was impressed with their taste. For those peanut butter lovers out there they have a really nice nutty flavor. I think next time I might consider using only half the peanut butter, I think it would give a milder cupcake. I love foods with the perfect hint of something special.

Peanut Butter Cupcakes

1/3 cup butter

1/2 cup peanut butter

1 cup brown sugar, packed

1 egg

1 tsp vanilla

2 cups flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon

1 cup milk

Preheat oven to 350F. Beat together the butter, peanut butter and sugar. Beat in egg and add vanilla. In a seperate bowl combine the dry ingredients and add alternately with the milk. Spoon into medium cupcake liners and bake for about 15 minutes or until done.

I like to use medium liners just because I think it's the perfect ammount for the kids, not enough to spoil supper and I love the smaller size for myself as well. This recipe makes 24 medium cupcakes at 133 calories each, frosting adds about 20-30calories.

Frosting:

1 envelope Dream Whip topping mix

1 1/2 cups cold milk

1 Box of butter pecan instant pudding (4 serving)

1 tsp vanilla

Mix together and beat until stiff peaks form, about 5 minutes. I love this frosting for how light and low calorie it is. I find cakes can easily become too sweet so I like to use frostings that have a lighter taste to them.

Enjoy!

Tina

Dobos Torte

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonfulof Sugar and Lorraine of Not Quite Nigella. They chose the spectacular DobosTorte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: ExquisiteDesserts from the Classic Caffés of Vienna, Budapest, and Prague.

As my first daring baker's challenge I was very excited to see this months challenge. This was why I joined. I wanted to expand my skills in the kitchen by trying things I never would of before. I would of looked at a dobos torte and really admired it but never would I even have considered making it.

You can't help but look at it and be impressed. But maybe that's just how you feel after spending hours in the kitchen putting this masterpiece together. Yes, it does take hours. But it is worth it. Some things I would just do without. Like the caramel layer. It looks really nice and gives it the artistic flair but just didn't taste very good. Unless that is just something I need to practice a little more. I probably needed to beat the buttercream a little bit longer as it still looked seperated. Tasted great though.

And without further ado, here is the recipe;

Sponge cake layers

6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner's (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt

Chocolate Buttercream

4 large eggs, at room temperature
1 cup (200g) caster (ultrafine or superfine white) sugar
4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

Caramel topping

1 cup (200g) caster (superfine or ultrafine white) sugar
12 tablespoons (180 ml) water
8 teaspoons (40 ml) lemon juice
1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower)

Finishing touches

a 7” cardboard round
12 whole hazelnuts, peeled and toasted
½ cup (50g) peeled and finely chopped hazelnuts

Directions for the sponge layers:

The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and centre thirds of the oven and heat to 400F (200C).

2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)

3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)

4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.

5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)

Directions for the chocolate buttercream:

This can be prepared in advance and kept chilled until required.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.

2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.

3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.

4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.

5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill while you make the caramel topping.

Directions for the caramel topping:

1.Choose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 12 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.

2.Stir the sugar, water and lemon juice in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-coloured caramel.

3.The top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. I also find it helps if the cake layer hasn't just been taken out of the refrigerator. I made mine ahead of time and the cake layer was cold and the toffee set very, very quickly—too quickly for me to spread it. Immediately pour all of the hot caramel over the cake layer. You will have some leftover most probably but more is better than less and you can always make nice toffee pattern using the extra to decorate. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 12 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.

Angela's note: I recommend cutting, rather than scoring, the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, then I highly recommend placing the wedges in that for easy removal later and it also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.

Assembling the Dobos

1.Divide the buttercream into six equal parts.

2.Place a dab of chocolate buttercream on the middle of a 7 1/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate icing. Repeat with 4 more cake layers. Spread the remaining icing on the sides of the cake.

3.Optional: press the finely chopped hazelnuts onto the sides of the cake.

4.Propping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. If you have any leftover buttercream, you can pipe rosettes under each hazelnut or a large rosette in the centre of the cake. Refrigerate the cake under a cake dome until the icing is set, about 2 hours. Let slices come to room temperature for the best possible flavour.

Here's a few things I did differently from the recipe. I obviously used slivered almonds instead of hazlenuts. To bake the cake layers I went to the supermarket and bought a few foil 8" round cake tins. This way I could bake them without having to cut the rounds or to clean the pans between baking. They're very inexpensive and save a lot of time.

I made another with a few other variations. It wasn't quite what I was hoping for. It definetley didn't look as good as the first one. But I was also in a hurry and rushed through it. Instead of the caramel, I bought some butterscotch topping and brushed it between each of the layers as well as some cushed toffee bar with the buttercream.

Chocolate Cupcakes with a Whipped Frosting

I was watching Martha Stewart the other day and she had a guest on who owned a cupcake shop that used parchment paper as cupcake liners. Ever since then I've wanted to try it. Today was the day. I was out of cupcake liners so out came the parchment. On the show she used brown parchment but around here you can only get the white. I cut them into sqaures and used a cup to form them into the cupcake pan, then filled with batter. I think they turned out very cute. Will definetly do it again. And they're a breeze to take off.

The chocolate cupcake recipe is very simple. It's a one bowl recipe that is easy and quick. I've been meaning to search for the ultimate chocolate cake recipe that is moist and delicious. I've used this one a few times but I always looked at it as to simple to be the one. Especially after doing a search on the web. But everytime I make it, it turns out great. There are still a few that I want to try to see if there is a better one, but until then I'm quite happy with this one. Especially because I usually have all the ingredients in the house.

One-Bowl Chocolate Cake

1 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/4 cup cooking oil
1 teaspoon vanilla
1 egg

Directions
1. Preheat oven to 350 degree F.

2. In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, oil, and vanilla. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes. Add egg and beat 2 minutes more.

3. Bake for 30 to 35 minutes or until a wooden toothpick comes out clean. (The time suggested here is for a 8" or 9" pan. The cupcakes I had were in for about 20 minutes.)

This makes 12 large cupcakes.
Now for the frosting. You can find this recipe all over the web under different names. Mock whipped cream, mock twinkie filling, flour frosting and many more. There are slight variations to all of them but I really liked this one.

Whipped Frosting

1 cup sugar
4 tbsp all-purpose flour
1 cup milk
3 tbsp heavy cream
3/4 cup unsalted butter, soft but cool, cut into small pieces
1/2 tsp vanilla

Some confectioners sugar added to taste at the end. I did about 1/2 a cup. It's not necessary though.

In a medium heavy bottomed sauce pan, whisk the sugar and flour together. Add the milk and heavy cream and cook over medium heat whisking occasionally until the mixture comes to a boil and has thickened. Strain after to take out any lumps.

Cool mixture in the fridge.

Beat the butter till light and fluffy. Add the milk mixture and vanilla andbeat some more until it looks like whipped cream. Taste and see if you need to add icing sugar. If you want it to be thicker than add more icing sugar as well.

I put it in a ziploc bag and cut a whole at the end to pipe on the cupcakes. This makes more icing than you need for 12 cupcakes.

Erna

Low-cal Banana Cupcakes

I had a couple of rotten bananas sitting on the counter so I decided to make some cupcakes with them. These are pretty low in calories and still taste really good. The recipe needs no milk, the dough is actually quite thick but they turned out really tasty. The original recipe (from dlife.com) stated that it made 12 cupcakes at 198 calories each. But I like to make my cupcakes in the medium liners, thus making 20 at only 120 calories each! Of course the frosting adds extra.

Banana Cupcakes

1/2 cup margarine

3/4 cup sugar

2 eggs

1 tsp vanilla extract

1 1/2 cups white flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup mashed banana (the riper they are the better they will taste, I let them get really black)

In a large mixing bowl cream the margarine and sugar, add eggs and vanilla.

In a seperate bowl combine the flour, baking powder, baking soda, and salt. Add dry ingredients and bananas to the creamed egg mixture. Mix well.

Place medium sized paper cupcake liners in muffin tin. Fill cups 2/3 full of batter.

Bake at 350 F until golden brown and place on rack to cool.

Butter icing:

2 cups icing sugar

1/4 cup margarine

3 tbsp milk

1 tsp vanilla

Beat together until smooth.

Thanks for stopping by!

Tina

White Cake with Fresh Strawberries

Is there anything better then a fresh white cake with strawberries that you picked from a field!? This morning I took my three kids and headed off to the strawberry fields. I knew I'd be making jam but it suddenly dawned on me that I couldn't pass up an opportunity for cake, cream and strawberries! Well as you can see in the picture, it only took about 5 minutes for half the cake to disappear, lol.
White Cake

1 cup white sugar
1/2 cup butter
2 eggs
2 tsp vanilla
1 1/2 cups flour
1 3/4 tsp baking powder
1/4 tsp salt
1/2 cup milk

Preheat oven to 350 F. Grease and flour a 9" round pan (or square).

In a bowl cream together the sugar and butter, beat in eggs one at a time, then stir in vanilla. Combine flour, bkg powder and salt, add to creamed mixture and mix well. Stir in the milk until batter is smooth. Pour batter into pan and bake for 30-40 minutes or until done.

To assemble the cake I whipped a carton of nutriwhip and added about 2 tbsp vanilla pudding powder to the thickened cream. In a medium bowl I sliced about a cup of fresh strawberries and added roughly 1 cup of whipped nutriwhip, stir it together and use this as your middle layer. After that it was just a matter of covering the cake with nutriwhip and garnishing with leftover strawberries.

Enjoy!
Tina

Oatmeal Cake

I love cake, any kind of cake. No wonder it's hard to shed a few pounds, lol. I got the following recipe from a Company's Coming cookbook a few years ago but only recently thought to try this recipe. It's definitely not a dieters cake but more of a splurge. Unfortunately everytime I walk past the cake I can't help but grab a piece...
Oatmeal Cake

1 1/2 cups boiling water
1 cup oatmeal
1/2 cup butter
1 cup brown sugar, packed
1 cup sugar
2 tsp vanilla
1 1/2 cups flour
1 tsp baking
tsp cinnamon
1/4 tsp salt

Broiled Topping:

6 tbsp butter
3/4 cup brown sugar, packed
3 tbsp cream
3/4 cup coconut
3/4 cup chopped pecan nuts
1/2 tsp vanilla

Preheat oven to 350 F. pour boiling water over oatmeal in bowl, set aside.

Cream butter and both sugars together well. Beat in eggs 1 at a time. Add vanilla, stir.

Add flour, bkg soda, cinnamon, and salt. Mix. Stir in oatmeal mixture. Turn into greased 9x13 pan. Bake in oven for 30-35 minutes or until done. Put on topping.

Broiled Topping: Measure all 6 ingredients into saucepan. Heat and stir to melt butter and dissolve sugar. Spread over warm cake and continue baking until bubbly.

Enjoy!
Tina