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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Oatmeal Spice Cake Recipe

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This recipe for Oatmeal Spice Cake is from Recipes from the Heart , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3/4 cup rolled oats
1 package (about 2 1/3 cups) SNACK CAKE MIX
1/3 cup vegetable oil
1/2 tsp ground nutmeg
1/2 cup chopped nuts
coconut topping (recipe below)
1 1/4 cups boiling water
1 egg
1 tsp ground cinnamon
1 tsp vanilla extract
1/2 cup raisins, optional

Coconut Topping:
4 T butter or margarine
2 T milk
1/2 cup shredded coconut
1/4 cup brown sugar, packed
1/2 tsp vanilla extract
1/2 cup chopped nuts

Melt butter in a small suace pan. Stir in remaining ingredients. Use to top Oatmeal Spice Cake.

Stir in boiling water into rolled oats; set aside. Pour snack cake mix into ungreased 8 or 9 inch square pan; set aside. In a medium bowl, combine egg, vegetable oil, cinnamon, nutmeg and vanilla. Stir in nuts and raisins. Beat with a fork until blended. Stir in softened rolled oats. Stir into snack cake mix until evenly distributed. Bake at 325 degrees for 45 minutes or until wooden pick comes out clean.

Prepare coconut tipping. Spread evenly over cake as it comes from oven. Turn oven to broil Place cake in oven 3 inches below broiling element. Broil for about 2 minutes or until frosting bubbles.




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