Page 113 - agwomen1984cookbook

OATMEAL CAKE
1 ½ c. boiling water 2 eggs, beaten
1 c. rolled oats 1 tsp. baking soda
1 stick margarine 1 tsp. cinnamon
1 c. brown sugar ½tsp.salt
1 c. white sugar 1 ½ c. flour
Topping:
1 c. brown sugar 1 tsp. vanilla
1 stick margarine 1 small pkg. coconut
½ c. canned milk 1 c. chopped nuts
Pour boiling water over rolled oats. Let stand 20 minutes. Cream margarine and
sugars. Add eggs, soda, cinnamon, salt and flour. Add all to oats. Pour into 9x13 inch
pan. Bake 30 to 40 minutes at 350° . Spread topping mixture on cake while it is still hot.
Brown under broiler. Cool.
Jacque Bunning

ORANGE CRUNCH CAKE
Crunch layer:
1 c. graham cracker crumbs ½ c. chopped walnuts
½ c. brown sugar, firmly packed ½ c. margarine, melted
Cake:
1 yellow cake mix 1/3 c. oil
½ c. water 3eggs
½ c. orange juice 2 Tbsp. fresh grated orange peel
See: Orange Crunch Frosting
Grease and flour 2 (9 inch) round cake pans. Mix crunch layer ingredients until
crumbly and press½ into each pan. Blend all cake ingredients in large bowl then beat
at high speed for two minutes. Pour batter evenly over crunch layer. Bake at 350° in
preheated oven for 30-35 minutes. Cool and remove from pans, cool completely before
frosting.
This is a delightful Easter time cake. Original recipe used Pillsbury Plus yellow
cake mix.
Katherine L. Massa

FROSTING FOR ORANGE CRUNCH CAKE
1 can Pillsbury Ready to Spread 1 tsp. grated lemon peel
vanilla frosting 11 oz. can mandarin oranges, or 1
1 c. frozen whipped topping, California orange, sectioned
thawed and drained
3 Tbsp. grated orange peel
In small bowl beat frosting until fluffy, add whipped topping and continue beating
until light and fluffy. Fold in the two grated citrus peels. Place one layer of cake crunch
side up and spread with one fourth of frosting; top with remaining layer crunch side up.

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