Moist Supper Cake
Yield
12 servingsPrep
30 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
dr. pepper
heated to -boiling |
* |
| 1 | cup |
oatmeal
quick-cooking |
|
| ½ | cup |
vegetable shortening
|
*
|
| ½ | cup |
sugar
granulated |
|
| 1 ½ | cups |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 1 ⅓ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
nutmeg
|
|
| ⅓ | cup |
butter
melted |
|
| ¼ | cup |
light cream (half&half)
|
|
| 1 | cup |
coconut
fine-grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
dr. pepper
heated to -boiling |
* |
| 237 | ml |
oatmeal
quick-cooking |
|
| 118 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sugar
granulated |
|
| 355 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 315 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
nutmeg
|
|
| 79 | ml |
butter
melted |
|
| 59 | ml |
light cream (half&half)
|
|
| 237 | ml |
coconut
fine-grated |
*
|
Directions
Pour hot Dr. Pepper over oatmeal, stir and let stand 15 to 20 min. Preheat oven to 375℉ (190℃).
With a mixer in a large bowl, cream shortening and gradually add granulated sugar and 1 cup brown sugar. Cream well. Add eggs, beating until mixture is fluffy.
Sift flour with salt, soda and nutmeg. Add flour mixture to creamed mixture, mixing well.
Add oatmeal mixture and mix thoroughly.
Pour into a 9x9x2-inch pan, greased and floured. Bake 40 to 45 min. or until a toothpick inserted in middle of cake comes out clean. Remove from oven.
Mix together butter, remaining brown sugar, cream and coconut. Spread topping over hot cake and place under broiler. Broil until topping is bubbly and lightly browned.
Serve warm.
