"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oatmeal Cake Recipe

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This recipe for Oatmeal Cake, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Edna Allspach Smith
Added: Sunday, August 6, 2006


1 1/3 c boiling water
1/2 c margarine
1 c white sugar
1 1/2 white flour
1 tsp cinnamon
1 c quick oats
1 c brown sugar
2 beaten eggs
1 ts soda
1/2 tsp salt

6 T melted butter
1/4 c cream
1/2 c brown sugar
1 tsp vanilla
1 c coconut

Pour boiling water over oatmeal in a bowl and set aside. Cream margarine with sugar and add beaten eggs. Sift flour, soda, cinnamon and salt. Gradually add dry ingredients to mixture. Add oats last. Beat 2 - 3 minutes with beater and pour into greased and lightly floured 13 x 9 inch pan.

Bake at 350 degrees 30 - 35 minutes. While cake is still hot from oven, pour on mixed topping and place under broiler till bubbly.

Personal Notes:
Personal Notes:
This recipe was clipped from "Country Living" magazine issue May 1984




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