Just a simple chili recipe I came up with for the slow cooker. readily modified by using different ingredients. For an effortless dinner, serve with corn muffins and a straightforward tossed salad.
| Prep Time: | 50 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 9 |
| Yield: | 1 9-inch square pan |
Ingredients
- 1 ½ cups boiling water
- 1 cup quick-cooking oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- ½ teaspoon ground cloves
- ½ cup unsalted butter
- 1 cup packed dark brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons butter
- ¾ cup packed dark brown sugar
- 3 tablespoons milk
- 1 egg
- ¾ cup flaked coconut
- ½ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a medium bowl, combine boiling water and oats. Stir, then set aside for 40 minutes. Sift together the flour, baking soda, cinnamon, nutmeg and cloves. Set aside.
- In a large bowl, cream together 1/2 cup butter, 1 cup brown sugar and 1 cup white sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the vanilla. Beat in the oat mixture. Gradually beat in the flour mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is baking prepare topping.
- In a medium bowl, cream 3 tablespoons butter and 3/4 cup brown sugar until smooth. Beat in 1 egg and 3 tablespoons milk. Stir in coconut and pecans. Spread over hot cake. Return cake to oven for 10 minutes or until the topping is golden. Cool and cut into squares.
Nutrition Facts
| Calories | 586 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 12 g |
| Sodium | 226 mg |
| Sugars | 67 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Outrageously good. Great as dessert, leftovers with coffee the next morning.
This is an excellent cake recipe! I did bake it in a 9×13 pan and it was perfect. I did not make the broiled icing however, I was in the mood for caramel icing so I made that instead. Wow! Deliciousness!!! Try this recipe & you won’t be sorry if you like spicy spice cakes. (Make sure your spices are fresh.) It reminds me very much of gingerbread (cake). Thanks so much for sharing this recipe with us!!!
Needs to be made in a larger pan so the topping doesn’t spill over into the oven – wouldn’t want to waste any of that gooey deliciousness!
I left off the pecans for my husband, but we all liked the cake. It is an excellent spice cake, but the topping was a little chewy.
Fantastic cake! Moist and dense and delicious. I omitted the egg in the icing and broiled it for a couple of minutes. Rave reviews from guests.
Delicious!!
We thought this was very good. The icing was NOT like German Choc. cake icing, but it did add a lot of moisture to the cake and had a good flavor.
It was good but not great! The icing did not turn out as expected. Some reviewers said it was just like German Choc. cake icing. I probably won’t make it again. Kids didn’t get too excited about it even though we did end up eating it all.
I have the postcard that my aunt mailed the recipe to my Mother on in 1964. It is really delicious. We always added a small can of crushed pineapple and my mother use to add some drained fruit cocktail instead of the pineapple but the pineapple is my favorite.
This is what we call “The Reunion Cake” as Great Great Gram always brought it…several of them in fact. We, too, placed it under the broiler, after frosting, “to bubble”. Mmmmmmmm, so good and great memories.
My family has been making this cake for years. After icing put cake under broiler to brown coconut.
This is one of my favorite recipes. I recommend broiling the topping however and have even omitted the nuts on occasion when I didn’t have them on hand. My recipe calls for 1 1/4c boiling water to 1c oatmeal and letting it sit for 20 minutes. The topping is 1/2 c butter, 1/2 c brown sugar, 4TBS milk, 1c coconut.
This is not meant to be baked in a 9×9 pan, a 9×13 is more like it! Very good flavor!
A good cake recipe, but the topping on mine all went to the sides of the pan! When I took it out the sides of the cake had a jelly-ish coating from the icing mixture. It tasted nice, but it wasn’t what I was expecting.
good, but not a big seller at my house because of the pecans in the icing. The cake was moist and stayed that way for a long time. Very spicy and good. Great fall cake. 11/2007
This is an old fashioned cake. When I was growing up we called it “Lazy Dazy Cake”. I always double the broiled on frosting ingredients. I’m glad to have found the recipe for this sentimental favorite!
This brings back wonderful memoryies of baking with my grandma when I was young. I don’t have her recipe but this is exactly like the one she made right down to the frosting, we must have doubled ther recipe as we always made a 9×13, It is easy, moist,dense and flavorful. Thanks for sharing, I can’t wait to make it for my family.