Palmer Oatmeal Cake

by Todd Leonard CEC on October 26, 2012
Todd Leonard CEC
(1)
Overall Rating: 5/5 | Kids Rating: 0/5

Description:

A rich, gooey, oat-full cake!

Serves: 24

Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 min

Total Time:
Prep Time:
Cook Time:
45 min
10 min
35 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.

Ingredients:

Cake

  • 1 1/4 c. Boiling water
  • 1/4 c. Butter, softened
  • 1 c. Quick Oats
  • 1 c. Brown Sugar
  • 1 1/2 c. Cane Sugar
  • 4 tbsp. Whole Egg Powder + 1/2 c. water
  • 1 3/4 c. White Flour (All Purpose Unbleached Flour)
  • 1 1/2 tsp. Baking Powder
  • 1 1/2 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 1/2 tsp. Iodized Salt
  • 1 c. Coconut
  • 1 tsp. Vanilla extract

Frosting

  • 1 1/2 tbsp. THRIVE Instant MilkTHRIVE Instant Milk + 1/2 c. water
  • 1 c. Brown Sugar
  • 6 tbsp. Butter
  • 1 tsp. Vanilla extract
  • 1 c. Coconut


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Directions:

  1. Preheat oven to 350F.
  2. Mix water, butter, and quick oats together and set aside.
  3. In a separate bowl, cream brown sugar, white sugar, and eggs together with mixer. Add oatmeal mixture to creamed mixture; mix to combine.
  4. Add remaining ingredients and mix thoroughly. Pour into a greased 9x13 pan. Bake for 35 minutes at 350F (cake should be a gooey consistency).
  5. For frosting, combine milk and sugar in saucepan over low heat and stir until sugar dissolves. Add melted butter and stir, then add vanilla and coconut. Stir together until combined.
  6. Pour frosting mixture over cake while still hot.