Oatmeal Spice Cake-with a Crunchy Coconut Topping
Ingredients
1 ½ c. boiling water
Pinch of salt
1 c. instant oatmeal
1 tsp. baking soda
¾ c. margarine or butter
1 tsp. ground cinnamon
½ c. lentil puree
1 tsp. vanilla extract
2 eggs, beaten
1 tsp. ground nutmeg
1 c. brown sugar
1 ¾ c. unbleached white flour
1 c. sugar
Topping:
6 T. melted butter
1 tsp. vanilla extract
½ c. sugar
1 c. shredded coconut
¼ c. sweetened condensed milk
1 c. chopped nuts
Directions
Preheat oven to 350 degrees. Stir together boiling water, oatmeal, and butter. Let stand until margarine melts. Mix remaining cake ingredients. Pour batter into a greased and floured 13x9-inch baking pan and bake for about 45 minutes or until cake springs back when lightly touched. Cool slightly in pan. Heat all topping ingredients in a saucepan; do not boil. Spread topping evenly over the cake. Place it under broiler, 4-6 inches from heat, and broil until topping is hot and slightly brown.
Nutrition Facts
Serving Size
Servings Per Container 12
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| Amount Per Serving |
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Calories
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Calories From Fat
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% Daily Value *
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Total Fat
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Cholesterol
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Sodium
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Total Carbohydrate
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Protein
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Vitamin A
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Vitamin C
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Calcium
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Iron
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| Total Fat |
Less than |
65g |
80g |
| Saturated Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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