1 c. quick-cooking oats
1 1/4 c. boiling water
1/2 c. shortening
1 c. sugar
1 3/4 c. brown sugar, divided
1 1/2 c. sifted flour
2 eggs
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
6 T. margarine
1/2 c. chopped nuts
1 c. coconut
1/4 c. sour cream
Combine the oats and the boiling water, stir; let stand for 20 minutes. Cream together the shortening,
sugar, and 1 c. of the brown sugar. Beat in the eggs, one at a time. Sift together the flour, baking soda, salt
and cinnamon and stir into the creamed mixture. Stir in the oats. Pour the batter into a greased and floured 8
x 12-inch baking pan. Bake at 350 degrees for 35 to 40 minutes, or until the cake tests done. Blend the remaining
3/4 c. of brown sugar with the margarine, nuts, coconut and sour cream. Spoon on top of the cake and place the cake
under the broiler for about 2 to 3 minutes, or until the topping is bubbly and toasted. Serve from the pan warm or cold.
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