Oatmeal Cake I Recipes

GRANDMA SNYDER'S OATMEAL CAKE

Grandma Snyder's Oatmeal Cake image

This is a great cake for any sweet tooth. It is good served hot too.

Provided by Pam Haycraft

Categories Desserts Cakes Spice Cake Recipes

Yield 18

Number Of Ingredients 18

Ingredients

1 cup rolled oats
1 ¼ cups boiling water
½ cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 ⅓ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
6 tablespoons melted butter
1 ½ cups packed brown sugar
¾ cup evaporated milk
1 ½ cups flaked coconut
1 ½ cups chopped walnuts
1 teaspoon vanilla extract

Steps:

Pour water over oats, let stand.
Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well.
Pour batter into a 9 x 13 inch pan.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes.
To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.
Pour this coconut concoction over the hot cake.
Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. Serve hot or let cool. Enjoy.

Nutrition Facts : Calories 405 calories, Carbohydrate 57 g, Cholesterol 47.4 mg, Fat 18.8 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 243.9 mg, Sugar 44.5 g

OATMEAL CAKE II

Oatmeal Cake II image

This a quick cake that 's hearty enough to serve for breakfast or brunch.

Provided by Glenda

Categories Desserts Cakes Coffee Cake Recipes

Yield 24

Number Of Ingredients 12

Ingredients

1 ¼ cups boiling water
1 cup quick cooking oats
½ cup butter
¾ cup packed brown sugar
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 ½ cups all-purpose flour
½ cup raisins

Steps:

Pour the boiling water over the quick oats and let stand for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x15 inch baking pan .
Cream the shortening with the sugar until light. Beat in the eggs. Then add the oats and vanilla, mixing well.
Combine the baking soda, salt , cinnamon and flour. Mix until combined. Add the raisins to the flour mixture and coat well.
Add the raisin and flour mixture to the oatmeal mixture and stir to combine. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until a tester inserted near the center comes out clean. Dust with confectioners' sugar or serve with whipped topping, if desired.

Nutrition Facts : Calories 141.2 calories, Carbohydrate 23.8 g, Cholesterol 25.7 mg, Fat 4.6 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 2.6 g, Sodium 136.6 mg, Sugar 14.8 g

MY BEST OATMEAL CAKE

My Best Oatmeal Cake image

A super-moist bundt cake infused with cinnamon and sprinkled lightly with powdered sugar was one of my mother's greatest recipes, and I started making it when I was about 12.&emdash;Phyllis Eismann Schmalz, Kansas City, Kansas

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/2 cup quick-cooking oats
3/4 cup boiling water
1/4 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1large egg, room temperature
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Confectioners' sugar, optional

Steps:

Place oats in a small bowl; add boiling water. Let stand for 20 minutes. , In a small bowl, cream shortening and sugars. Add oat mixture and egg; mix well. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and beat until combined. , Pour into an 8-in. fluted tube pan coated with cooking spray. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 296 calories, Fat 9g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 222mg sodium, Carbohydrate 50g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

OATMEAL CAKE I

Oatmeal Cake I image

A good, moist, oatmeal cake with a broiled coconut topping.

Provided by S. Millar

Categories Desserts Cakes Spice Cake Recipes

Yield 18

Number Of Ingredients 17

Ingredients

1 ½ cups boiling water
1 cup rolled oats
½ cup butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
¼ cup packed brown sugar
½ cup white sugar
1 cup flaked coconut
6 tablespoons butter, melted
¼ teaspoon vanilla extract
¼ cup cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
In a small bowl, pour boiling water over oats. Mix well, and cool.
In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
Bake for 35 minutes.
While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.9 mg, Fat 12.3 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 7.8 g, Sodium 223.7 mg, Sugar 33.2 g

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