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Great-Grandma Deloney's Oatmeal Cake with Penuche Frosting Recipe

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This recipe for Great-Grandma Deloney's Oatmeal Cake with Penuche Frosting is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
1 cup brown sugar
1 cup white sugar
1 stick butter or margarine, softened to room temperature
˝ cup of oil
2 eggs
1 tsp cinnamon
1 tsp baking soda
2 cups flour
1 cup quick oats
1˝ cups hot water
Directions:
Directions:
Preheat oven to 350 F. Pour hot water over oats and let stand while mixing cake. Cream sugar, butter and oil. Add eggs and beat well. Add dry ingredients alternately with rehydrated oats. Grease an 8x13" baking pan, add cake batter. Bake for 30 minutes, testing for doneness. Remove and let set to cool.
 

Penuche (Burnt Sugar) Frosting
Ingredients:  
Ingredients:  
1/4 cup butter
1/2 cup brown sugar
2 T milk
1 cup sifted powder sugar
Directions:
Directions:
Over low heat, melt butter and sugar in a saucepan and let boil for two minutes. Add milk and bring back to a boil. Remove from heat and cool until lukewarm. Gradually add powdered sugar tat beat until thick enough to spread on oatmeal cake.
Personal Notes:
Personal Notes:
No visit to Great-Grandma Deloney's house was complete without her oatmeal cake with "burnt sugar" icing, which she baked in a rectangular pan topped with a sliding cover. We would sneak into the kitchen, slide back that cover, and sliver off pieces of dense, spicy cake. This recipe was retrieved from Grandma Betty's house on a card so yellowed with age it was the color of a brown paper bag––the sign of a well loved recipe!

 

 

 

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