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Oatmeal Cake And Frosting

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Recipe

Surprise family at the next Thanksgiving dinner with this delicious cake that is sure to make your aunts proud.

 

Yield

1 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 cup oatmeal
2 large eggs
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1 ½ cup water
boiling
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1 ½ teaspoon cinnamon
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½ cup vegetable shortening
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1 teaspoon baking soda
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1 ¾ cup brown sugar
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½ teaspoon salt
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1 cup sugar
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1 ⅓ cup all-purpose flour
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6 tablespoons butter
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cup cream
or evaporated milk
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1 cup coconut
and/or nuts, optional
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Ingredients

Amount Measure Ingredient Features
237 ml oatmeal
2 large eggs
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355 ml water
boiling
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7.5 ml cinnamon
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118 ml vegetable shortening
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5 ml baking soda
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414 ml brown sugar
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2.5 ml salt
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237 ml sugar
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315 ml all-purpose flour
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9E+1 ml butter
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79 ml cream
or evaporated milk
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237 ml coconut
and/or nuts, optional
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Directions

Cake: Mix and set aside oatmeal and boiling water. Mix remaining ingredients and add to oatmeal. Bake in 9x13 inch pan at 350℉ (180℃) for 30 to 35 minutes.

Frosting: Mix ¾ cup brown sugar, butter, cream and coconut. Spread over cake after baking and broil until bubbling.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1034g (36.5 oz)
Amount per Serving
Calories 260540% from fat
 % Daily Value *
Total Fat 114g 176%
Saturated Fat 72g 362%
Trans Fat 0g
Cholesterol 656mg 219%
Sodium 2412mg 100%
Total Carbohydrate 123g 123%
Dietary Fiber 15g 62%
Sugars g
Protein 78g
Vitamin A 62% Vitamin C 3%
Calcium 25% Iron 72%
* based on a 2,000 calorie diet How is this calculated?
 

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