I made this oatmeal cake a couple of days ago, and the topping is pretty darn close to what you'd get out of a can. I plan to use it the next time I make a German Chocolate cake. Becky * Exported from MasterCook * Oatmeal Cake With Coconut Topping Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups boiling water 1 cup quick-cooking oats 1/2 cup butter 1 cup sugar 1 cup packed brown sugar 2 eggs 1 teaspoon ground cinnamon 1 teaspoon baking soda 1 1/2 teaspoons salt 1 1/3 cups all-purpose flour ***Topping*** 1/2 cup butter 1 cup packed brown sugar 4 tablespoons evaporated milk 1 cup coconut flakes 1 cup chopped walnuts Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 13 inch pan. Pour boiling water over oats. Set aside. Sift together flour, salt, soda and cinnamon. Set aside. Cream 1/2 cup butter, sugar, 1 cup brown sugar and eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour batter into a 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove cake from oven. Set oven temperature to broil. In a saucepan, combine milk, 1/2 cup butter and 1 cup brown sugar. Heat until melted, then add coconut and chopped nuts. Spread on warm cake. Place cake under broiler for 2 to 3 minutes. www.allrecipes.com - - - - - - - - - - - - - - - - - - -

I already voted for Duncan Hines, but I wanted to share another vote from someone not here. A couple of years ago I took a cake decorating class from the owner of a candy/cake making store. She made the cakes there herself; the store is like a mini Disneyland for candy and cake makers. Anyway, she recommend Duncan Hines mixes (if you are going to use a mix). I took one of the cakes to work one day and someone said she always uses Duncan Hines because it is her favorite.... and come to think of it I think she said it was her mother's favorite too. So there are 3 additional votes for Duncan Hines! Jen

foodonastump, I didnt mean it to sound like they are being dishonest, or trying to gouge the consumer.Its just a matter of running a business. I stated:" Prices of groceries as with everything else but jobs and wages are going up. These companies are going to raise their prices one way or the other." Gasoline to truck these groceries, and all the other expenses that go along with getting things to the shelves have gone up dramatically. If they didnt raise prices, then that would seriously chip away at any profits they are making.And we know EVERY business is in it for a profit or they wouldnt be in business.(Exceptions are non profits.) I do believe they hope the customer isnt going to notice the increase by making things smaller, or otherwise they would just increase the price and be done with it. But the fact is, prices are going up on everything.Its just "cause and effect". There is not a whole lot that can be done with it. Tammy

Try this: I use it to make wedding cakes when I don't want to bake from scratch. I would halve the recipe for making it at home. You also don't need the inverted flower nail if you are using smaller pans. Do not fill pans more than 2/3 full.color="red"> Ingredients * Ingredients: 2 boxes Duncan Hines Dark Chocolate Fudge cake mix 2 2/3 c. water 1/2 c. vegetable oil 6 large or extra large eggs 16 oz. sour cream 2 cups all-purpose flour 2 cups granulated sugar 1 1/2 tsp salt 1 Tbsp vanilla extract 1 Tbsp instant coffee Instructions Preheat oven to 325 degrees F.Prepare cake pans by spraying generously with original Pam. Place an inverted flower nail in the center of each pan and spray with Pam as well. Add cake mix, flour, sugar, and salt to mixing bowl and stir with a whisk to mix and de-clump the cake mix. Dissolve coffee granules in room temperature water. You may also use 2 2/3 cups cooled strong black coffee in place of the water and instant coffee if you prefer. Add remaining ingredients to mixing bowl and mix on low speed for one minute. Stop, scrape bowl, and mix for 2 minutes on medium speed. Pour into prepared pans and bake on middle rack of oven. Your cakes are done with a toothpick inserted in the center comes out with a bit of crumb clinging to it, and the cakes are just starting to pull away from the sides of the pans. Let cool for half an hour in the pan, then invert onto cooling racks to cool to room temp. Wrap cakes in plastic wrap after cooling to prevent cakes from drying out. These cakes freeze really well. Wrap cakes well with plastic wrap and then with foil, and place in freezer. For long-term storage (more than 2 weeks), place wrapped cakes in a paper grocery sack. The paper sack will keep freezer odors out of your cakes. When you are ready to thaw them, remove cakes from paper sack and leave on counter overnight in plastic/foil.