Today's Breakfast Menu Item Is:
(I promise it's a BREAKFAST cake!)
It's sooooo good!
Recipe and Ingredients:
2 Eggs, Separated
1 1/2 cups Hot Water
1 cup Quick Oats
1 cup White Sugar
1/2 cup Brown Sugar
1/2 cup Vegetable Oil
1 tsp. Vanilla
1 1/3 cups Flour
(Use all or part whole wheat)
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Cinnamon
In mixer bowl beat egg whites until soft peaks form;
remove and set aside.
In bowl stir oats into hot water and let stand a few minutes.
Add egg yolks, sugars, oil, and vanilla and mix well.
Add flour, baking powder, soda, and cinnamon.
Mix on medium speed for 3-4 minutes.
Fold in beaten egg whites.
Pour into lightly greased 9x13-inch pan.
Bake until golden.
Make topping while cake is baking.
Bake at 350 degrees for 30 minutes.
Makes 15 pieces.
Tastes like the frosting you use on
German Chocolate Cake!
1 cup Brown Sugar
1/3 cup Butter or Margarine
2 Tbsp. Cream or Milk
1 cup Flaked Coconut
1/2 cup Chopped Pecans
1 cup Granola
Instructions for Topping:
In medium saucepan bring brown sugar,
butter and milk to a boil.
Stir in coconut and chopped nuts or granola.
Spread topping on hot cake right from the oven.
Here's the Recipe PDF:
This is a great recipe to use for a
Mother's Day Brunch!
This is a nice compliment to the breakfast casseroles.
You get a little bit of salty and a little bit of sweet!