Donna's Oatmeal Cake With Coconut Nut Topping

Do you remember this wonderful cake that your mother made? Or maybe it was served at your neighborhood potlucks. I adapted this popular old recipe to cut a few calories but it tastes just as good.

1-1/4 cups boiling water 1/2 cup butter or margarine 1 cup quick-cooking oatmeal 1 teaspoon vanilla 1/2 cup sugar 1/2 cup Splenda or additional sugar 1 cup brown sugar 2 eggs 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon salt 1-1/2 cups flour

Topping:1/3 cup butter or margarine 1/4 cup sugar 1/4 cup Splenda or additional sugar 1/4 cup fat-free half and half or evaporated milk 1 cup coconut 1 cup chopped walnuts 1 teaspoon vanilla

Preheat oven to 350 degrees or 325 degrees if using a glass or non-stick pan. Butter a 9 x 13 inch baking pan.

In a small saucepan bring water to a boil and add butter. When butter melts, add oatmeal and vanilla. Stir and let stand for 10 minutes.

In a large mixing bowl, combine sugar, Splenda, brown sugar, eggs, baking soda, cinnamon, and salt. Beat well. Add oatmeal mixture and mix. Stir in flour. Spoon into pan. Bake for 20 - 30 minutes until set in the middle.

When cake has cooled prepare frosting. In a small saucepan, combine butter, sugar, Splenda, half & half, coconut, and nuts. Bring to a boil over medium heat. Remove from heat and stir in vanilla. Cool slightly and pour over cake. Spread evenly. Chill in the refrigerator. After frosting has set, cake can be kept at room temperature.

Serves 20

Nutritional Information per serving:

Calories: 200 Fat, gm.: 3 Protein, gm.: 25 Carbs, gm.: 40 Cholesterol, mg.: 0.8 Fiber, gm.: 10

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