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Corn-Oatmeal Cake




Source of Recipe


Internet


List of Ingredients




¾ cup Quick Oats
1 cup fine white cornmeal
1 cup grated apple (peeled and cored)
1 ¼ cup boiling water
1 cup brown sugar
2 eggs
½ cup oil
1 teaspoon Vanilla
1 ½ cup House-Autry Mills Buttermilk Biscuit Mix
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 teaspoon baking powder (scant)
¼ cup milk


Recipe



Mix oatmeal and water and let cool. Cream eggs, sugar and oil until foamy. Add oatmeal and grated apple to mixture. In separate bowl, combine House-Autry Biscuit mix and House-Autry cornmeal, cinnamon, nutmeg, salt and baking powder. Add to egg and oatmeal mixture. Do not over mix. Bake at 350 degrees for 25-30 minutes. Pour into two round 9-inch cake pans.

Topping: Combine one cup packed brown sugar, ½ cup butter and ¼ cup milk in saucepan and bring to a boil over medium heat for one minute. Remove mixture from heat and stir in one teaspoon vanilla extract.
Pour 1/3 of topping over one of the cake layers, then sprinkle with coconut and chopped pecans. Then place second layer and spread remainder of topping on top and sides of cake. Garnish with ¾ cup pecans and ¾ cup coconut.