Gramma's Oatmeal Cake
Where I Got This Recipe
As a young girl growing up in Albuquerque, New Mexico, I watched my mother signal the start of fall with the baking of an Oatmeal cake! It was such a traditional event in the fall season that we often would try to figure out when the Oatmeal Cake would begin to be served!
- 1 1/4 cups boiling water
- 1 cup quick cooking oatmeal
- 1/2 cup hydrogenated shortening
- 1 cup dark brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 3/4 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 3 Tablespoons water
- Boil water, stir in oatmeal and set aside for 20 minutes.
- Preheat oven to 350 degrees. Grease and flour the bottom of a 9 x 13 cake pan.
- Combine all of the remaining ingredients with the cooled oatmeal mixture in large bowl and mix on medium speed for 3 minutes or until well blended.
- Pour batter into pan, smoothing it out to the corners of the pan. Bake 35 minutes or until toothpick comes out clean.
- Prepare Broiler Frosting (recipe below) while cake is baking. When cake is done, immediately top with the Broiler Frosting while the cake is still hot.
- Serve and Eat!
This recipe is for a 9 x 13 cake and especially the oatmeal cake above.
6 Tablespoon butter 1/2 cup dark brown sugar 1 cup flaked coconut
1/2 cup chopped pecans 1/2 cup chocolate milk 1 teaspoon vanilla
- Cream the butter and brown sugar until well blended.
- Add the rest of the ingredients and thoroughly mix. Spread on the hot cake, then place under broiler until frosting is bubbly.
This cake keeps very well and is a splendid take-along for potlucks
Funny note: The original recipe card states that this cake is excellent for picnics and campouts!! I remember eating it sitting at a picnic table in a mountain campground during deer hunting season in the New Mexico mountains.
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