Oatmeal Cake

(from cokerlj’s recipe box)

Be sure to use the old fashioned rolled oatmeal and not the “quick” or instant 1 or 3 minute oatmeal. My family does not like coconut so we leave out the coconut in the icing, also I think the icing makes the cake moister if coconut is left out. A really great cake “the next day”.

Source: Helen Motl

Categories: Cakes

Ingredients

  • 1 1/4 cups boiling water
  • 1 cup old fashioned rolled oats
  • 1/2 cup shortening or margarine
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 1/3 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans
  • -
  • BROILED FROSTING:
  • 6 tablespoons butter or margarine
  • 1/4 cup evaporated milk
  • 1/2 cup light brown sugar
  • 1/2 teaspoon vanilla
  • 1 cup chopped pecans
  • 1 cup coconut (optional)
  • (I use a generous 1/2 cup pecans and 1/2 cup coconut.)

Directions

  1. Pour boiling water over rolled oats. Let stand for 20 minutes.

  2. Cream shortening or butter with both brown and white sugars. Add eggs and bet well.

  3. Add oatmeal mixture.

  4. Sift together dry ingredients. Add to mixture. Add vanilla and nuts. Beat until smooth.

  5. Pour into greased and floured 13×9×2 inch pan.

  6. Bake at 350 degrees for 40 minutes.

  7. Cover with Broiled Frosting.

  8. BROILED FROSTING: Melt margarine and mix all remaining ingredients together. Spread over warm baked cake. Brown under broiler until icing becomes bubbly and slightly brown.

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