Torrey Moseley Recipe

Grammy's Oatmeal Spice Cake

By Torrey Moseley Torrey


Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:

Torrey's Story

Growing up, this was my favorite cake. It is my grandmother, Zelda's recipe. I LOVE the frosting. It's basically the same type of frosting you'd use on a German chocolate cake. The cake is moist and dense--almost on the verge of being a sweet bread. The frosting, well, I can eat it with a spoon and be happy.

Ingredients

CAKE
1
cup rolled oats (dry oatmeal)
1 1/2
cups boiling water
1
cup white sugar
1
cup dark brown sugar (or light brown sugar with 2 tbs molasses mixed in)
1/2
cup (1 stick) butter
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2 large
eggs
1 1/3
cups flour
1 Tbsp
cinnamon, ground
1 tsp
baking soda
1/2 tsp
salt
GERMAN-STYLE FROSTING
1 1/2
cups (3 sticks) butter
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1/2
cup evaporated milk (pet milk)-- not sweetened condensed milk
1
cup dark brown sugar (or light brown sugar with 2 tbs molasses mixed in)
1 1/2 to 2
cups shredded coconut
1 1/2 to 2
cups chopped pecans (or walnuts if you prefer)
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Directions Step-By-Step

1
Preheat oven to 350 dF.
2
In bowl, pour boiling water over oats, butter, brown and white sugar. Stir well. Let cool.
3
In separate bowl, whisk together remaining dry ingredients (flour, baking soda, salt, cinnamon). NOTE** For high altitude (above 3500 ft) add 2 additional tsp. flour.
4
When oatmeal mixture is cool, add eggs and dry ingredients. Stir well.
5
Pour batter into prepared 9 x 13 pan or round cake pans. Bake at 350 dF for about 30-50 minutes (depending on pan) or until toothpick inserted in center comes out clean.
6
Let cake cool and frost with German-Style Frosting.
7
For Frosting:
1. Combine milk, brown sugar and butter in heavy pan.
2. Bring to good, rolling boil then remove from heat.
3. Stir in coconut and chopped nuts. Spread on cake while frosting is still warm, otherwise it will set up to the point you can't spread it.

About this Recipe

Course/Dish: Cakes
Hashtags: #oatmeal, #spice