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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 16 |
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This is a very moist and tender cake. It tastes a lot like carrot cake, but is a little chewier and easier to make. Frost with cream cheese frosting if desired. Ingredients:
1 cup dry oatmeal |
1-1/2 cups boiling hot water |
1/2 cup margarine (1 stick) |
1-1/2 cups brown sugar |
2 medium eggs |
1 teaspoon vanilla |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1-1/2 cups whole wheat or white flour |
Directions:
1. Bring 1-1/2 cups of water to a boil in a small saucepan, or in the microwave. Place the dry oatmeal in a large bowl. When the water boils, pour it over top of the oatmeal. The oatmeal will swell up, absorbing the water. Let it sit for about five minutes. Then add the margarine to the hot oatmeal. The heat from the oatmeal should be enough to melt it. Stir it until the margarine melts completely. Next add the sugar and beat well. Crack in the eggs and add the vanilla. Beat again. Finally add the salt, baking soda, cinnamon and flour. Mix it all up until it is relatively smooth. I use my handy whisk to do this, but a strong arm and a wooden spoon would work too. When the batter is as smooth as you can get it, pour it into a well oiled 9 by 13-inch rectangular pan. Bake the cake at 350° for about 35 minutes. It is done when the top springs back when pressed gently. Remove the cake from the oven and allow to cool before frosting.
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