Serves: 16
Total Calories: 335
1. In small bowl, combine rolled oats and boiling water let stand 20 minutes.
2. Meanwhile, heat oven to 350°F. Grease and flour 13x9-inch pan. In large bowl, combine sugar, 1 cup brown sugar and 1/2 cup margarine beat until light and fluffy. Add vanilla and eggs blend well. Add oatmeal and all remaining cake ingredients mix well. Pour batter into greased and floured pan.
3. Bake at 350°F. for 35 to 45 minutes or until toothpick inserted in center comes out clean.
4. In small bowl, combine 2/3 cup brown sugar, 1/4 cup margarine and half-and-half beat at high speed until smooth. Stir in coconut and nuts. Spoon over warm cake spread to cover.
5. Broil 4 to 6 inches from heat for 1 to 2 minutes or until bubbly and light golden brown. Cool 1 hour or until completely cooled.
High Altitude (above 3500 feet): Decrease brown sugar in cake to 3/4 cup increase flour to 1 1/2 cups plus 3 tablespoons. Bake at 375°F. for 30 to 40 minutes.
Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 350 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 4 g 20% * Cholesterol: 40 mg 13% * Sodium: 300 mg 13% * Total Carbohydrate: 52 g 17% * Dietary Fiber: 2 g 8% * Sugars: 37 g * Protein: 4 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 2 Fruit, 2 1/2 Fat or 3 1/2 Carbohydrate, 2 1/2 Fat
See Cook's Note: For Butter Cake and Cook's Note: Testing For Doneness
This Old-Fashioned Oatmeal Cake with Broiled Topping recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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