Personally, if you're going to use a mix I've always preferred Duncan Hines.

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.

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Thanks very much Ginger and Becky.

I tried the Betty Crocker, no taste, so I have a Duncan Hines cake mix that I'll try.

I'll also try the topping recipe that Becky provided. The cake sounds good too.

So far my favorite cake is the Duncan Hines spice cake and homemade butter cream frosting.
Lynne