Best Oatmeal Cake Pam Kemper Recipes

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OATMEAL CAKE



Oatmeal Cake image

Nutty and moist, this oatmeal cake is a wonderful recipe full of delicious nostalgia. It's so good, forget a plate. You'll find yourself eating it from the pan. The texture is almost like an ooey gooey cake but so much better. It's rich, sweet, and full of spices. The caramelized topping is almost like a German chocolate...

Provided by Jolayne Cooper

Categories     Cakes

Time 1h

Number Of Ingredients 19

CAKE
1 1/4 c water, boiling
1 c oatmeal, old-fashioned, uncooked
1/2 c butter
1 c sugar
1 c brown sugar, firmly packed
2 eggs
1 tsp vanilla
1 1/2 c all-purpose flour
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
TOPPING
1/2 c butter
2 c coconut
1 c nuts (finely chopped)
1 1/2 c brown sugar, firmly packed
8-10 Tbsp evaporated milk

Steps:

  • 1. Preheat oven at 350 degrees. Pour boiling water over oatmeal and set aside for 20 minutes.
  • 2. Cream butter and sugars. Add eggs. Beat well.
  • 3. Add vanilla and oatmeal mixture.
  • 4. Add flour, baking soda, salt, cinnamon, and nutmeg. Mix well.
  • 5. Pour into a greased 9x13 inch pan.
  • 6. Bake for 30 minutes.
  • 7. For Topping: Melt butter. Add coconut, nuts, brown sugar, and milk.
  • 8. Mix well.
  • 9. Frost cake when you take it out of the oven.
  • 10. Broil until the top is brown. Watch it carefully so it doesn't burn.

GRANDMA SNYDER'S OATMEAL CAKE



Grandma Snyder's Oatmeal Cake image

This is a great cake for any sweet tooth. It is good served hot too.

Provided by Pam Haycraft

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 18

Number Of Ingredients 18

1 cup rolled oats
1 ¼ cups boiling water
½ cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 ⅓ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
6 tablespoons melted butter
1 ½ cups packed brown sugar
¾ cup evaporated milk
1 ½ cups flaked coconut
1 ½ cups chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Pour water over oats, let stand.
  • Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well.
  • Pour batter into a 9 x 13 inch pan.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes.
  • To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.
  • Pour this coconut concoction over the hot cake.
  • Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. Serve hot or let cool. Enjoy.

Nutrition Facts : Calories 405 calories, Carbohydrate 57 g, Cholesterol 47.4 mg, Fat 18.8 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 243.9 mg, Sugar 44.5 g

OLD FASHIONED OATMEAL CAKE



Old Fashioned Oatmeal Cake image

My mom used to make something like this. It was awesome. Source unknown

Provided by Lynnda Cloutier

Categories     Cakes

Number Of Ingredients 15

1 cup quick cooking rolled oats
1 ½ cups boiling water
1 ½ cups flour
1 ½ tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
½ cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
6 tbsp. butter
1 cup coconut
2/3 cup packed brown sugar
2 tbsp. milk
2/3 cup chopped walnuts

Steps:

  • 1. 1. Preheat oven to 350. Grease a 13 s 9 inch baking pan; set aside. Mix oats and boiling water in a small bowl. Let stand for 20 minutes. Meanwhile, in medium bowl, mix flour, cinnamon, baking soda, and salt.
  • 2. 2. In large mixing bowl, beat shortening, white sugar, and the 1 cup brown sugar with mixer til mixed. Beat in eggs. Beat in oatmeal mixture. Add flour mixture; beat til mixed. Spread batter in prepared pan.
  • 3. 3. Bake for 30 to 35 minutes or til wooden toothpick inserted near center comes out clean. Put pan on wire rack
  • 4. 4. For topping, in pan, mix butter, coconut, the 2/3 cup brown sugar and milk. Cook and stir til boiling. Stir in nuts. Spoon topping over hot cake; cool completely. Makes 16 servings

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