Best Boogers Bangin Oatmeal Cake Recipes

Lazy Day Oatmeal Cake image

Provided by Kathy-Lynn

Categories Dessert

Time 1h40m

Yield 9 serving(s)

Number Of Ingredients 16

1 cup uncooked rolled oats (instant or regular, I used rolled oats)
1 1/4 cups boiling water
1/2 cup butter or 1/2 cup margarine
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup brown sugar
3 tablespoons cream or 3 tablespoons milk
3/4 cup flaked coconut
1/3 cup chopped nuts (optional)

Steps:

In a shallow bowl soak oats in boiling water for 20 minutes.
Meanwhile proceed by measuring butter and sugars into beater bowl and beating until light.
Beat in eggs and vanilla.
Sift and measure flour, sifting again with the soda and spices.
By this time the oats will be soaked and cool.
Remove beaters from creamed mixture and fold in soaked oats.
Sift flour mixture over and fold in.
Turn in a buttered 9x9" pan and bake at 350°F for 40-50 minutes .
Mix all the topping ingredients.
Do not remove cake from pan but while still hot spread topping over and put under the broiler until bubbly and tinged with gold.
Watch carefully.

Nutrition Facts : Calories 457.6, Fat 23.3, SaturatedFat 15.2, Cholesterol 87.5, Sodium 429.9, Carbohydrate 58.4, Fiber 2.8, Sugar 34.8, Protein 5.5

Provided by KaraRN

Categories Dessert

Time 45m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 16

Steps:

In a small bowl combine quick oats, margarine, and boiling water. Cover and allow margarine to melt, and mixture to cool a bit.
Mix remaining cake ingredients and mix well.
Spread into 9x13 greased and lightly floured cake pan.
Bake at 350°F for approximately 35 minutes or until done.
For icing: Mix icing ingredients until well blended. Spread over cooled cake and put under broiler until coconut browns (watch this closely, the coconut will brown fast).

Nutrition Facts : Calories 366.5, Fat 19, SaturatedFat 6.1, Cholesterol 40.8, Sodium 402.2, Carbohydrate 46.5, Fiber 1.7, Sugar 30.1, Protein 4.1

Orange-Cranberry Oat Cake - Magazine Prize Tested Winner image

Provided by KerfuffleUponWincle

Categories Dessert

Time 1h10m

Yield 1 tube or bundt pan, 12 serving(s)

Number Of Ingredients 18

2 1/4 cups all-purpose flour
1 1/2 cups rolled oats
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter (softened)
1 cup sugar
3 eggs
1 cup milk
2 cups fresh cranberries (chopped)
2 tablespoons sugar
2 teaspoons orange peel (finely shredded)
1 teaspoon orange extract (optional)
1/2-3/4 cup nuts (toasted, then chopped) (optional)
1/3 cup orange juice (freshly squeezed ) (optional)
1 cup powdered sugar
1/2 teaspoon orange peel (finely shredded)
2 -3 teaspoons orange juice

Steps:

Cake preparation:.
Preheat oven to 350 degrees.
Grease and flour tube or bundt pan; set aside.
In a bowl stir together flour, oats, baking powder, soda and salt.
In a large mixing bowl beat butter on medium mixer speed for 30 seconds.
Add 1 cup sugar; beat until combined.
Add eggs; beat until well combined.
Alternately add flour mixture and milk, beating on low speed after each addition until combined.
Toss chopped cranberries with 2 tablespoons sugar; fold into batter with orange peel, and orange extract (optional), and chopped nuts (optional).
Spoon batter into prepared pan; spread evenly.
Bake at 350 degrees for 45-55 minutes until wooden pick inserted near center comes out clean. (My cake was done in 50 minutes.) Cool in pan 10 minutes. Remove from pan ~ Cool on rack ~ while cake is hot, punch holes in cake with a toothpick and spoon 1/3 cup freshly squeezed orange juice over cake, if desired.
Drizzle orange glaze over completely cooled cake.
Orange Glaze preparation:.
In small bowl combine 1 cup powdered sugar, finely shredded orange peel, and 2-3 teaspoons orange juice to make a drizzling consistency.
Makes 12 servings.