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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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This is a variation of a cake recipe that I found on the insdie wrapper of canned pumpkin. We enjoy oatmeal in all forms, so I find ways to add it to my baking for that richer whole grain taste. Ingredients:
4 eggs |
1 cup canola oil |
1 teaspoon vanilla |
1 (15 ounce) can pumpkin (not pumpkin pie filling) |
1 cup sugar |
1 cup flour |
1 cup rolled oats, ground finely in food processor |
2 teaspoons baking soda |
2 teaspoons cinnamon |
1/2 teaspoon allspice |
1/2 teaspoon salt |
Directions:
1. Beat eggs, oil, and vanilla until frothy.
2. Add remaining ingredients, and beat with electric mixer until smooth consistency, or until well blended.
3. Pour into 13 x 9 pan and bake at 350 degrees for 35-40 minute or until a toothpick tests clean.
4. Frost with cream cheese frosting when cool.
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