"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Oatmeal Cake Recipe

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This recipe for Oatmeal Cake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Kaske Warns
Added: Tuesday, July 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 C. oatmeal
1-1/2 C. boiling water
1 C. brown sugar
1 C. white sugar
1/2 C. butter
2 eggs
1 C. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
FROSTING:
3 T. flour
1/2 C + 2 T. flour
1 C. milk
1/2 C. white sugar
1 cube soft butter
1 tsp. vanilla

Directions:
Directions:
In small bowl mix the oatmeal and boiling water.
Let stand for 20 minutes.
Cream the sugars and butter until light and fluffy.
Add the eggs and oatmeal mixture and beat well.
Add the remaining cake ingredients and mix well.
Pour into greased 11/13" pan and bake at 350 degrees for 35-40 minutes.
FROSTING:
(I usually make this when I put the cake in the oven)
Put 1st 3 ingredients in saucepan, whisk all lumps out and cook until thick over low heat, stirring constantly.
Set aside to cool THOROUGHLY.
Cream the sugar and butter until VERY, VERY fluffy, no such thing as overbeating. Add the vanilla to cooled flour mixture. Beat well. Add creamed mixture and beat well.
Spread on cake. (Sometimes this will look like it is curdled, but it does not affect the taste.)

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
1 hour, 30 minutes total time

 

 

 

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