Oatmeal Cake

 With oatmeal and whole wheat flour, this easy cake packs a more nutritious punch than any cake mix ever could.  I loved its cinnamon-y flavor and moist crumb and look forward to experimenting more with it.  Next time I want to make a boiled coconut frosting and maybe sprinkle some chopped pecans over the top.  This would also be excellent with a scoop of vanilla ice cream! 

 Click here for printable recipe.

The ingredients:

CAKE:
1-1/4 cups boiling water
1 cup instant oatmeal

1/2 cup butter

1 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp. vanilla
1-1/2 cups flour (I used whole wheat)

1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt

ICING: 
2 Tbs. melted butter
1 cup powdered sugar
1 tsp. vanilla
1/2 tsp. salt
2-4 Tbs. milk

Directions:  Preheat oven to 350°.  Grease a 9x13-inch baking pan and set aside.  Place oatmeal in a small bowl and our boiling water over it.  Let stand for 20 minutes.  Meanwhile cream butter and sugars together; add eggs, vanilla, and oatmeal.  Mix well and blend in flour, baking soda, cinnamon, and salt.

Pour mixture into prepared pan.  Bake for 35 minutes or until a wooden pick comes out clean.  Cake will be dark brown.
FOR ICING: Mix melted butter, powdered sugar, vanilla, and salt with a mixer.  Beat in enough milk to achieve consistency of glue.  Drizzle icing over warm cake with the tines of a fork.  Serve warm.  Enjoy!