From Julie L.
Oatmeal cake was my dad’s favorite — and after sampling it a few times in preparation for this post, my whole family understands why. You just can’t get a much richer dessert than this one! Try the frosting as an ice cream topping or just eat it by the spoonful. It’s pretty hard to resist. Talk about decadent! –Mellyn
- 1 1/2 cups boiling water
- 1 cup oatmeal
- 1/4 cup egg powder**
- 6 tablespoons water
- 1/2 cup oil
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 1/3 cups flour — plus 2 tablespoons
- Pour boiling water over oatmeal and let stand until most of water is absorbed. (You can also use leftover oatmeal for this.)
- In the meantime, whisk egg powder into 6 tablespoons water. Mix until dissolved.
- Combine oil, sugar, brown sugar and egg mixture.
- Stir in oatmeal.
- Add soda, baking powder, vanilla, cinnamon, salt and flour.
- Mix well and pour into cake pan — a 9×13 is fine, although this cake looks pretty fancy as a round layer cake!
- Bake at 350 degrees for 30-35 minutes or until it springs back when touched lightly on top.
- 1 cup butter
- 2 cups brown sugar
- 6 tablespoons milk
- 2 cups nuts — pecans are my favorite, walnuts will do
- 2 cups coconut
- Combine butter, brown sugar and milk in a medium saucepan.
- Bring to a boil and turn off heat.
- Stir in nuts and coconut.
- Spread over cake. Serve warm or cool with ice cream or without.
© 2012, Real Women Store Grub. All rights reserved. Content may be shared or reposted as long as credit and link to original post are provided.