I.H.H.S. Oatmeal Cake

Desserts

Recipe Provided by Antoinette Kinne Braden ‘28 From Immaculate Heart High School’s Favorite Dessert Recipes of I.H.H.S alumni Released in the 1970’s

Prep & Cook Time

1 hour

INGREDIENTS

CAKE
Oatmeal topping(see instructions)
1 cup quick cooking oatmeal
1 ¼ cup boiling water
½ cup butter or oleo
1 cup brown sugar
1 cup sugar
1 tsp vanilla extract
2 eggs
1 1/3 cup flour
1 tsp baking soda
1 tsp cinnamon

TOPPING
6 tsp butter
½ cup brown sugar
1 cup coconut (shredded)
1 tsp vanilla extract
¼ cup cream
Nuts

PREPARATION

CAKE
Mix oatmeal and water, let stand for 20 minutes. Cream together the butter, sugars, vanilla and eggs.

Sift flour, soda and cinnamon and add to creamed mixture. Stir in moistened oats and pour into greased (not floured) oblong cake pan.

TOPPING
Melt butter and mix topping ingredients and spread on cake while still warm.

COOKING

Bake at 350 degrees for 30 to 35 minutes.

When topping added, place under broiler for 3 to 5 minutes until slightly brown.