Mom's Oatmeal Cake Recipe

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Mom's Oatmeal Cake

Vickey Milligan

By
@THEFAMILYBAKER

This cake is sooo good. I can remember always having this cake on hand as far back as I can remember. It has a unique story about how it became as delicious as it is now. All because of a mistake my brother made when my mother ask him to make the cake for her one day while she was working, but I'll save that for the Dessert contest...LOL


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Comments:

Serves:

15 to 18

Prep:

35 Min

Cook:

45 Min

Ingredients

CAKE INGREDIENTS

1 1/4 c
boiling water
1 c
oatmeal, uncooked
1 stick
butter
1 1/3 c
all-purpose flour
1/4 tsp
salt
1 tsp
baking soda
1/4 tsp
nutmeg
1 tsp
cinnamon
2 large
eggs
1 c
brown sugar
1 c
powdered confectioner sugar

PECAN TOPPING

1 1/2 stick
butter
3/8 c
evaporated milk
1 1/2 c
brown sugar
1 1/2 c
flaked coconut
1 1/2 c
pecan pieces

Directions Step-By-Step

1
CAKE DIRECTIONS:
PREHEAT OVEN TO 350 DEGREES.
WELL GREASE AND WELL FLOURE A 9x13 BAKING PAN (I PERFER A GLASS BAKING PAN).

POUR BOILING WATER OVER BUTTER AND UNCOOKED OATMEAL, COVER AND SET ASIDE FOR 20 MINUTES.

SIFT TOGETHER FLOUR, SALT, BAKING SODA, NUTMEG AND CINNAMON SET ASIDE.
BEAT EGGS, BROWN SUGAR AND POWDERED CONFECTIONER SUGAR IN A LARGE MIXING BOWL, ADD TO OATMEAL MIXTURE AND MIX WELL.
ADD DRY INGREDIENTS TO THE OATMEAL MIXTURE A LITTLE AT A TIME AND MIX WELL.
POUR INTO GREASED AND FLOURED BAKING PAN.
PLACE IN OVEN ON BAKING SHEET AND BAKE FOR 35 MINUTES OR UNTIL DONE. POUR TOPPING ON CAKE WHILE CAKE IS STILL WARM.
2
PECAN TOPPING DIRECTIONS:
IN A SAUCEPAN COMBINE ALL 5 OF THE ABOVE INGREDIENTS AND HEAT TO A BOIL. TAKE A WOODEN SKEWER AND PRICK HOLES ALL IN THE TOP OF THE CAKE.
REMOVE BOILING TOPPING IMMEDIATELY FROM HEAT AND SPREAD ON TOP OF STILL WARM CAKE.
TURN OVEN ON A LOW BROIL, PLACE TOPPED CAKE ON TOP OVEN RACK.
SLIGHTLY TOAST COCONUT TO A LIGHT GOLDEN BROWN.

About this Recipe

Course/Dish: Cakes
Hashtag: #deccadent