Recipe - Dutch Oatmeal Cake

1 One half cup Boiling water
1 cup Uncooked quickcooking oats
One half cup Shortening
1 cup Firmly packed brown sugar
2 lg Eggs
1 One half cup Allpurpose flour
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
One half teaspoon Salt
One half cup Raisins
1/3 cup Butter or margarine; melted
One half cup Firmly packed brown sugar
One half teaspoon Vanilla extract
1 cup Flaked coconut
One half cup Chopped pecans

Combine 1 One half 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 9inch 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 MCRecipe Digest by Roberta Banghart bobbi744@acd.net on May
13, 1998