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Coconut-Topped Oatmeal Cake

Serves: 15
Total Calories: 199

Ingredients

1 package Betty Crocker SuperMoist carrot cake mix
1/2 cup quick-cooking oats
1 1/4 cups water
1/3 cup vegetable oil
4 eggs
Coconut Topping (below)

Coconut Topping:
1 cup flaked coconut
2/3 cup packed brown sugar
1/2 cup , chopped pecans
6 tablespoons butter or margarine, softened
1/4 cup milk

Directions:

1- Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening lightly flour.

2- Beat cake mix, oats, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pan.

3- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. While cake is baking, make Coconut Topping. Spread topping over hot cake.

4- Set oven control to broil. Broil cake with top 3 to 5 inches from heat 2 to 3 minutes or until topping bubbles and is golden brown (watch carefully because topping burns easily). Serve warm. Store covered in refrigerator.

Coconut Topping:
Mix all ingredients.

High Altitude Directions (3500 to 6500 feet): Heat oven to 375°. Decrease oil to 1/4 cup add 2 tablespoons all-purpose flour. Beat on low speed 30 seconds beat on medium speed 3 minutes.

1 Serving: Calories 345 (Calories from Fat 160) Fat 18g (Saturated 7g) Cholesterol 70mg Sodium 290mg Carbohydrate 43g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 8% Iron 6%.

Betty's Tip: This coco-nutty cake reheats in a snap. Just cover with aluminum foil and heat in a 350° oven about 10 minutes.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 15
Total Calories: 199
Calories from Fat: 137

This Coconut-Topped Oatmeal Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.


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