Recipe: School Cafeteria Oatmeal Cake with Toasted Coconut-Pecan Topping

SCHOOL CAFETERIA OATMEAL CAKE WITH TOASTED COCONUT-PECAN TOPPING

This recipe is from the 1946 through 1965 era.

1 cup plain oatmeal, dry, uncooked
1 1/3 cups water, warm or cold
1/2 cup (2 cubes) margarine, room temperature (not whipped type)
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 1/3 cups all purpose flour
1 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
Topping for Oatmeal Cake (recipe follows)

Mix oatmeal with water and allow to sit for 20 minutes.

Cream margarine and sugars until creamy, add eggs, mix well. Mix in moistened oatmeal.

Mix four final dry ingredients together and add to the wet mixture. Stir until mixed. Pour into oiled 9x13 inch pan.

Bake at 350 degrees F. for 30 minutes. Remove from oven and leave cake in pan. Sprinkle topping over top of baked cake.

Brown under broiler for a few minutes.

TOPPING FOR OATMEAL CAKE

1/4 cup melted margarine
1 cup brown sugar
1 tsp vanilla extract
1 1/2 cups pecans, broken
1 cup shredded or flaked coconut

Mix margarine, brown sugar and vanilla. Add remaining ingredients, stir well.

Trigg County High School, KY;
Kentucky New Era newspaper, Nov 13, 2001