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Firecracker cakes

Firecracker cakes

1 cup quick oats, uncooked

1 1/3 cup boiling water

1/2 cup shortening

2 cups sugar

2 eggs

1/2 teaspoon vanilla

1 1/2 cups sifted all-purpose flour

1/4 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

Powdered-sugar frosting and coconut (optional)

Makes 3 cakes, 8 servings each.

Grease bottom and sides of 2 (1-pound) coffee cans or 3 No. 2 (20-ounce) cans. Line bottoms with wax paper. Combine oats and boiling water; set aside, covered, 15 minutes.

Heat oven to 350 degrees. Beat shortening with sugar until fluffy. Beat in vanilla, eggs and oat mixture. In a bowl, whisk flour, cocoa, baking soda and salt; mix into batter.

Divide among cans and bake 45-55 minutes, until breads test done. Cool 10 minutes on wire rack before unmolding. If desired, frost and roll in coconut.

Nutrition per serving: 152 calories (29 percent from fat), 5.1 g fat (1.1 g saturated, 2.2 g monounsaturated), 17.6 mg cholesterol, 2 g protein, 25.4 g carbohydrates, 0.8 g fiber, 107.2 mg sodium.