Oatmeal Cake
When I was a small child I remember my Mother making this cake at the holidays. It was always a family favorite. After many years, I decided to revive the tradition and began making this cake for family get together’s, birthdays, or holidays. Once again, it has become a family favorite.
I am presenting two versions here. The made ‘from scratch’ recipe and the simpler version. I usually make the ‘from scratch’ version, but they taste the same. Either version will be a crowd pleaser. I have very little left over for snacking.
Oatmeal Cake (simple version)
1 ½ cups boiling water
1 cup quick cooking oats
1 box spice cake mix
Lightly grease a 13” x 9” cake pan. Preheat oven to 350°. Pour the boiling water over the oats, stir, and set aside. Prepare cake mix according to box instructions. Add oatmeal mixture to cake batter and mix well. Bake for 30 – 40 minutes or until a toothpick stuck in the center of the cake comes out clean. After removing from oven, use a toothpick to poke 12-14 holes in cake so the topping will soak into the cake more easily.
Oatmeal Cake (from scratch version)
1 ½ cups boiling water ½ cup oil
1 cup quick cooking oats 1 teaspoon soda
1 ½ cups self-rising flour ½ teaspoon salt
1 cup brown sugar (firmly packed) 1 teaspoon cinnamon
1 cup white sugar ¼ teaspoon cloves
2 eggs ¼ teaspoon nutmeg
Lightly grease a 13” x 9” cake pan. Preheat oven to 350°. Pour the boiling water over the oats, stir, and set aside. Mix the flour, soda, salt, cinnamon, cloves, and nutmeg together. Combine brown sugar, white sugar, eggs, and oil, then mix well. Combine dry and wet mixtures and stir well, then add oatmeal mixture and stir well. Bake for 30 – 40 minutes or until a toothpick stuck in the center of the cake comes out clean. After removing from oven, use a toothpick to poke 12-14 holes in cake so the topping will soak into the cake more easily.
Cake Topping (for both versions)
1 ½ cups brown sugar (firmly packed)
¾ cup evaporated milk (or regular milk)
1 ½ sticks of butter
1 teaspoon vanilla
1 ½ cups coconut
1 ½ cups chopped pecans
Dissolve brown sugar in milk, add butter, and cook over medium heat stirring constantly until the mixture boils. Cook until the mixture thickens slightly. Remove the mixture from the heat, add vanilla, coconut, and pecans, and then mix well. Pour over the cake while the mixture is hot.
Sugar mixtures will burn your skin severely. Watch for bubbling and splatter.
Cover and allow the cake to cool. The cake will become moister if you allow it to sit for 2 – 4 hours before serving.
0ddsandendz 