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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pecan Oatmeal Cake Recipe

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This recipe for Pecan Oatmeal Cake is from Helen's Heavenly Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup oats
1/2 cup shortening
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs, beaten
1 tablespoon vanilla extract
1 1/2 cups cake flour
1 teaspoon soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
Directions:
Directions:
Preheat over to 350 degrees.
Combine oats and 1 1/4 cups boiling water.
Stir and set aside.
Cool to room temperature.

In large bowl, cream shortening, sugars, eggs and vanilla.
Add oats and stir to blend.

Sift together flour, soda, salt and cinnamon.
Stir dry mixture into creamed mixture.
Pour batter into greased floured 9 X 13 X 2 inch baking pan.
Bake 30-35 minutes until cake tests done.
Remove from oven.
Let stand 10 minutes.
Cover with topping while still hot.
Sprinkle pecans over and serve.

Topping
6 tablespoons unsalted butter
1/2 cup evaporated milk
1/2 cup packed light brown sugar
1 tablespoon pure vanilla extract
1 7 ounce can shredded coconut
1 cup chopped pecans

Combine butter, evaporated milk and brown sugar in a saucepan over medium high head
Stir frequently till butter is melted and sugar is dissolved.
Remove from heat and stir in vanilla and coconut.
Spread evenly over hot cake.

It's better to let the cake stand 1 day before serving.
Personal Notes:
Personal Notes:
There's a lot of steps to making this cake but they're worth it! Promise!

 

 

 

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