|Posted on September 23, 2012 at 7:00 AM||comments (0)|
This is my new favorite cake! It is amazing. I would recommend doubling the recipe and putting it into a 9 X 13 pan, because one batch is never enought!
1/2 cup quick cooking oatmeal
3/4 cups boiling water
1/2 cup sugar
1/2 cup brown sugar
2/3 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup of shortening
Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.
Coconut Pecan Frosting:
3 tbsp melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
2 tbsp milk
1/2 tsp vanilla
Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cooled cake.
Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve. Enjoy.
Sources: For the Love of Cooking who gives credit to Coleen Nelson and Julia
|Posted on September 22, 2012 at 10:20 AM||comments (0)|
2 1/4 cups of flour
1 2/3 cups of sugar
1 1/4 teaspoons of baking powder
1 1/4 teaspoons of baking soda
1 teaspoon of salt
2/3 cup of shortening
2/3 cup of buttermilk (I mix 2/3 cup of milk with 2/3 Tablespoon of vinegar and let sit for 10 minutes)
3 or 4 mashed bananas
Preheat oven to 350. Grease and flour a 9 X 13 pan. Blend all ingredients together on low for 30 seconds and then on high for 3 minutes. Pour into prepared pan and bake for 45-50 minutes until a toothpick comes out clean. Cool completely.
1 pound of powdered sugar
3/4 cup of shortening
1 Tablespoon of vanilla
1/4 cup of milk
Pinch of salt
Blend sugar, shortening, and vanilla. Then add milk and salt. Mix until creamy and smooth. Spread on cooled cake. For best results, keep cake refrigerated after frosting.
NOTE: If you like a lot of frosting on your cake, double the frosting recipe.
Sources: Penny Powell and Shirley Gongloff