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Frosted Oatcake

Courses: Dessert
Serves: 18 people

Recipe Ingredients

2 1/2 cups 592mlWater
2 cups 474mlOatmeal
1 cup 198g / 7ozUnsalted butter - (2 sticks) - softened
1 1/2 cups 297g / 10ozGranulated sugar
2 cups 320g / 11ozBrown sugar - (packed)
4   Eggs
2 teaspoons 10mlVanilla extract
3 cups 187g / 6.6ozFlour
2 teaspoons 10mlBaking soda
1 teaspoon 5mlSalt
1 1/2 teaspoons 7.5mlCinnamon
1/2 teaspoon 2.5mlNutmeg
  Frosting
1/2 cup 99g / 3.5ozMelted unsalted butter - (1 stick)
1 cup 160g / 5.6ozBrown sugar - (packed)
1/3 cup 78mlWhipping cream
1 cup 146g / 5.1ozChopped walnuts or pecans
1 1/2 cups 139g / 4.9ozFlake 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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