Hi, all.
I found this in the list archives. Very cool as I didn't know this list was
archived. Recipie originally posted by Cathy Brandt.
Microwave Oatmeal Cake
1 cup quick-cooking oats
1-1/2 cups water
1/2 cup
butter
, softened
1 cup packed brown sugar
1/2 cup sugar
2
eggs
1-1/2 teaspoons vanilla extract
1-1/3 cups all-purpose flour
1 teaspoon
baking
soda
1 teaspoon ground cinnamon
1/2 teaspoon
salt
1/4 teaspoon ground nutmeg
TOPPING:
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup packed brown sugar
1/2 cup
milk
1/4 cup butter
Dash salt
DIRECTIONS
In a microwave-safe bowl, combine oats and water. Microwave, uncovered, on high
for
2-3 minutes or until thickened, stirring once; set aside.
In a mixing bowl, cream butter and sugars. Add eggs; beat well. Beat in
vanilla
and oat mixture. Combine dry ingredients; gradually add to oat mixture and mix
well.
Pour into a greased 11-in. x 7-in. x 2-in. microwave-safe dish. Shield corners
with
small triangles of foil.* Microwave, uncovered, at 50% power for 8 minutes. Cook
on high for 6 minutes or until when center is touched, cake clings to finger
while
area underneath is almost dry. Place on a wire rack.
Combine topping ingredients in a microwave-safe dish; heat, uncovered, on
high
for 6-7 minutes or until thicken and bubbly, stirring every 2 minutes. Spread
over
warm cake.
Yield: 8 servings.
Editor's Note: Shielding with small pieces of foil prevents overcooking of food
in
the corners of a square or rectangular dish. Secure foil firmly to dish and do
not
allow it to touch insides of microwave. This recipe was tested in an 850-watt
microwave.
Note from me: I did mine in a microwave tube pan in an oven that has a
turntable; I don't remember using the foil.
Lisa Belville
[email protected]
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