| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 7/8 Tasse | water boiling |
| 1 1/2 Tasse | oats quick-cooking |
| 3/4 Tasse | butter |
| 1 1/2 Tasse | sugar |
| 1 1/2 Tasse | brown sugar firmly packed |
| 3 | eggs |
| 1 1/2 Teelöffel | vanilla |
| 2 1/4 Tasse | flour |
| 1 1/2 Teelöffel | Baking soda |
| 1 1/2 Teelöffel | cinnamon |
| 3/4 Teelöffel | salt |
| 3/8 Teelöffel | nutmeg |
| 3/4 Tasse | brown sugar firmly packed |
| 3/8 Tasse | Butter melted |
| 4 1/2 Esslöffel | light cream |
| 1 1/8 Tasse | coconut |
| 3/4 Tasse | nuts chopped |
|
Preheat oven to 350°F. Combine boiling water and oats in bowl; let stand 20 minutes. In a large bowl cream butter. Gradually add sugar and brown sugar and continue beating until fluffy. Stir in eggs, vanilla and oat mixture. Stir together thoroughly the flour, soda, cinnamon, salt and nutmeg. Add to creamed mixture, stirring until well blended. Pour batter into greased and floured 9x13" baking pan. Bake for 50 to 55 minutes or until done.
Remove from oven. Combine topping ingredients and pour on cake. Broil until lightly browned and bubbly.
Per serving: 623 Calories; 26g Fat (37% calories from fat); 7g Protein; 93g Carbohydrate; 95mg Cholesterol; 500mg Sodium
<ebburtis@ix. Netcom. Com> on Sep 10, 97
|
|
Anmerkungen zum Rezept:
|
