Oatmeal cake is an old southern classic. There are many versions of the recipe—all of which I’m sure I’ve eaten at one time or another. This is my aunt’s recipe.
Oatmeal Cake Recipe
Prep: about 20 minutes
Cook: cake 35 minutes; frosting 10 minutes
INGREDIENTS
For the cake:- 1 cup old fashion oats
- 1 ½ cups boiling water
- 1 cup brown sugar, packed
- 1 cup white sugar
- ½ cup vegetable oil or shortening
- 2 eggs
- 1 ½ cups sifted flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
For the icing:
- 8 tablespoons unsalted butter (or 1 stick)
- 1 cup brown sugar, packed
- ¼ cup evaporated milk
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 teaspoon of vanilla
DIRECTIONS
For the cake:
1. Pre-heat oven to 350°F. Pour boiling water over oats and let stand for about 20 minutes.
2. In a medium size bowl, combine sugars, oil or shortening, and eggs; mix well. Add oats and mix.
3. Add flour, soda, baking powder, salt, and cinnamon. Pour into a greased 13 x 9-inch pan. Bake for 30-35 minutes.
For the icing:
In a medium saucepan, add butter, brown sugar, and milk. Boil until thick, stirring often. Remove from heat; add coconut, pecans, and vanilla. Pour over cake while warm.
YIELD: about 12 squares
