"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Martha Whinery's Oatmeal Cake & Topping Recipe

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This recipe for Martha Whinery's Oatmeal Cake & Topping, by , is from OUR FOOD HERITAGE, PAST, PRESENT, FUTURE , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon (Hummer) Gray
Added: Friday, August 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
1 1/4 C. Boiling Water 1 C. Brown Sugar
1 C. uncooked Oatmeal 1 tsp. Vanilla
1/2/ C. Oleo 2 Eggs
1 C. White Sugar 1 1/2 C. Flour
1/2 tsp. Salt 1 tsp. Soda
3/4 tsp. Cinnamon 1/4 tsp. Nutmeg

TOPPING:
1/4 C. Oleo 1/3 C. Nuts
1/2 C. Brown Sugar 3/4 C. Coconut
3 T. Half & Half or Milnot

Mix ingredients together, spread on cake. Broil in oven until frosting is bubbly.

Directions:
Directions:
CAKE: Pour water over oats and let stand 20 minutes. Add oleo and sugar, mix together, add flour and rest of ingredients. Bake at 350 for 50-55 minutes. Do not remove from pan.

Personal Notes:
Personal Notes:
Oatmeal cake was a favorite at our house. Martha gave me this recipe when I lost mine. She was the wife of Earl Whinery, nephew of Josie Hummer.

 

 

 

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