Outrageous Oatmeal Cake
|Quick cooking oats||1 Cup (16 tbs) (Uncooked)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Margarine||1⁄2 Cup (8 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Baking soda||1 Teaspoon|
|Raisins||1 Cup (16 tbs)|
|Sunflower seeds||1⁄2 Cup (8 tbs)|
|Powdered sugar||3 Tablespoon|
|Unsweetened coconut||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350°.
In a small bowl, pour boiling water over oats and let stand for 20 minutes.
In a separate bowl, cream together sugars, margarine and vanilla.
Add eggs; beat until smooth.
In another bowl, combine flours, cinnamon and baking soda.
Combine oatmeal with the creamed sugar mixture.
Then add flour mixture and beat well.
Fold raisins and sunflower seeds into cake batter.
Spread cake batter evenly into a 13x9x2-inch cake pan coated with cooking spray; bake for 30 minutes or until a wooden pick inserted into center comes out clean.
Let cake cool for 10 minutes.
Sprinkle powdered sugar and coconut over cake.
Allow cake to cool completely before serving.