Frosted Oatcake

Recipe Ingredients

2 1/2 cups	592ml	Water
2 cups	474ml	Oatmeal
1 cup	198g / 7oz	Unsalted butter - (2 sticks) - softened
1 1/2 cups	297g / 10oz	Granulated sugar
2 cups	320g / 11oz	Brown sugar - (packed)
4		Eggs
2 teaspoons	10ml	Vanilla extract
3 cups	187g / 6.6oz	Flour
2 teaspoons	10ml	Baking soda
1 teaspoon	5ml	Salt
1 1/2 teaspoons	7.5ml	Cinnamon
1/2 teaspoon	2.5ml	Nutmeg
		Frosting
1/2 cup	99g / 3.5oz	Melted unsalted butter - (1 stick)
1 cup	160g / 5.6oz	Brown sugar - (packed)
1/3 cup	78ml	Whipping cream
1 cup	146g / 5.1oz	Chopped walnuts or pecans
1 1/2 cups	139g / 4.9oz	Flake coconut

Recipe Instructions

Heat the oven to 350 degrees. Grease a 13- by 9-inch baking pan.

Bring the water to a boil in a saucepan. Add the oatmeal, reduce the heat and cook until the water is absorbed, about 5 minutes. Remove the oatmeal from the heat and set aside. Allow it to cool to room temperature.

Cream the butter in a large mixing bowl and gradually beat in the granulated and brown sugars. Blend in the eggs and vanilla and beat for 2 minutes. Add the oatmeal.

Mix the flour, baking soda, salt, cinnamon and nutmeg in a separate bowl. Gradually add the dry ingredients to the sugar-butter mixture and blend in. Mix for 2 minutes.

Pour the batter in the pan. Bake the cake until a toothpick inserted in the center comes out clean, about 45 minutes. Allow the cake to cool before frosting.

For the Frosting: Combine the butter, sugar, cream, nuts and coconut and spread over the cooled cake.

This recipe yields 15 to 18 servings.

Each of 18 servings: 609 calories; 348 mg sodium; 101 mg cholesterol; 27 grams fat; 14 grams saturated fat; 89 grams carbohydrates; 7 grams protein; 2.76 grams fiber.

Source:
The Los Angeles Times, 11-07-2001

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