In the Kitchen
Executive Chef
- Joined
- Aug 25, 2004
- Messages
- 2,862
Found the recipe my exmother in law always fixed. I couldn't find the recipe she gave me and I don't dare call her (long distance) otherwise it would only make her thoughts of me true. That I never could keep anything in order. She often commented about how I managed the house. She has not only one but four houses she has to keep up. Anyway, I just thought this was good cake and I am planning on taking to family get together tomorrow. Talk about planning and organization. Not me! Everything last minute. Story of my life!
Oatmeal cake
prep time: 15 Minutes
cook time: 1 Hour
chill time: 30 Minutes
time to table: 1 Hour 45 Minutes
Ingredients
1-1/4 cups boiling water
1 cup Quaker® Oats (quick or old fashioned, uncooked)
5 tablespoons margarine or butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 egg whites or 1 egg
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt (optional)
Topping
1/2 cup shredded coconut
1/2 cup firmly packed brown sugar
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
3 tablespoons fat-free milk
2 tablespoons margarine or butter, melted
Preparation
1. Heat oven to 350°F. Lightly grease and flour 8 or 9-inch square baking pan.
2. For cake, pour boiling water over oats in medium bowl; mix well. In large bowl, beat margarine and sugars until well blended. Add egg whites and vanilla; beat well. Add reserved oat mixture and combined flour, baking soda, cinnamon, nutmeg and, if desired, salt; mix well. Pour batter into pan.
3. Bake 55 to 65 minutes (8-inch pan) or 50 to 60 minutes (9-inch pan) or until wooden pick inserted in center comes out clean. Transfer cake in pan to wire rack.
4. For topping, combine all ingredients in small bowl; mix well. Spread evenly over top of warm cake. Broil about 4 inches from heat 1 to 2 minutes or until topping is bubbly. Watch closely; topping burns easily. Cool cake in pan on wire rack. Store tightly covered at room temperature.
Servings: 12 SERVINGS
Oatmeal cake
prep time: 15 Minutes
cook time: 1 Hour
chill time: 30 Minutes
time to table: 1 Hour 45 Minutes
Ingredients
1-1/4 cups boiling water
1 cup Quaker® Oats (quick or old fashioned, uncooked)
5 tablespoons margarine or butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 egg whites or 1 egg
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt (optional)
Topping
1/2 cup shredded coconut
1/2 cup firmly packed brown sugar
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
3 tablespoons fat-free milk
2 tablespoons margarine or butter, melted
Preparation
1. Heat oven to 350°F. Lightly grease and flour 8 or 9-inch square baking pan.
2. For cake, pour boiling water over oats in medium bowl; mix well. In large bowl, beat margarine and sugars until well blended. Add egg whites and vanilla; beat well. Add reserved oat mixture and combined flour, baking soda, cinnamon, nutmeg and, if desired, salt; mix well. Pour batter into pan.
3. Bake 55 to 65 minutes (8-inch pan) or 50 to 60 minutes (9-inch pan) or until wooden pick inserted in center comes out clean. Transfer cake in pan to wire rack.
4. For topping, combine all ingredients in small bowl; mix well. Spread evenly over top of warm cake. Broil about 4 inches from heat 1 to 2 minutes or until topping is bubbly. Watch closely; topping burns easily. Cool cake in pan on wire rack. Store tightly covered at room temperature.
Servings: 12 SERVINGS
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