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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Oatmeal Cake Recipe

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This recipe for Oatmeal Cake is from Aelred and Rita Wagner Family Cookbook , 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:  
Cake:
1-7/8 cups boiling water
1-1/2 cups quick oatmeal (uncooked)
1-1/2 sticks (3/4 cup)butter
1-1/2 cups white sugar
1-1/2 cups brown sugar
3 eggs
2-1/4 cups flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons cinnamon
1-1/2 teaspoons salt
1 teaspoon vanilla
FROSTING:
1/4 cup brown sugar
1/2 cup sugar
1 cup flaked coconut
1/2-1 cup pecans (optional)
6 tablespoons butter
1/4 cup half & half (or evaporated milk)
1/2 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips
Directions:
Directions:
CAKE INSTRUCTIONS:
Combine boiling water, oatmeal & 3/4 cup butter, cover & let stand for 20 minutes. Add white sugar, brown sugar, eggs, flour, soda, cinnamon, salt, & vanilla. Mix well & bake in a greased & floured 9"x13" pan for 350 degrees for about 44 - 46 minutes.
FROSTING INSTRUCTIONS:
Combine in a saucepan & heat until bubbly the following frosting ingredients: brown sugar, white sugar, coconut, pecans, butter & half & half or evaporated milk. Stir in vanilla. Spread on hot cake & place under the broiler, just until coconut starts to get golden. It doesn't take long, so watch carefully. Remove from oven & sprinkle on the chocolate & butterscotch chips. Great served with vanilla ice cream.

 

 

 

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