I am younger each year at the first snow.
When I see it, suddenly, in the air, all little and white and moving; then I am
in love again and very young and I believe everything.
This recipe is from my college room mate, Jessica. She had rummaged through her mom's recipe box and had quite a collection. Scented with cinnamon and studded with pecans, this cake is a delicious autumn treat!
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups hot water
- 1 cup quick cooking oats
- 1/2 cup shortening
- 1 cup brown sugar
- 1 cup sugar
- 1 teaspoon vanilla
- Preheat oven to 350 degrees and pan spray a 9 x 13 cake pan.
- Sift flour, baking soda, cinnamon & salt together
- In a small bowl, pour the hot water over the quick cooking oats, set aside. Meanwhile, cream shortening, sugar, and brown sugar in the bowl of a mixer. Add the sifted dry ingredients to the sugar mixture. Mix in the oats and vanilla and mix until combined.
- Bake for 30 minutes.
- 1 stick of butter
- 3/4 cup brown sugar
- 1 tablespoon milk
- 1 cup coconut
- 1 cup pecans
- Bring to a boil and cook for 1 minute
- Spread topping over hot cake and place under a broiler for 1 minute or until brown.