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Oatmeal Spice Cake Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Quick cooking oats||1 Cup (16 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Soda||1 1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Eggs||2 (2/3 Cup 16 Tablespoon)|
|Dark molasses||2 Tablespoon|
|Coconut topping||1 Dash|
Serving size: Complete recipe
Calories 3581 Calories from Fat 1095
% Daily Value*
Total Fat 124 g191.3%
Saturated Fat 31.3 g156.3%
Trans Fat 13.5 g
Cholesterol 423 mg141%
Sodium 3233.1 mg134.7%
Total Carbohydrates 585 g194.8%
Dietary Fiber 20.3 g81.1%
Sugars 342.5 g
Protein 51 g101.2%
Vitamin A 10.1% Vitamin C 0.46%
Calcium 59.8% Iron 110.9%
*Based on a 2000 Calorie diet
Grease and flour baking pan, 13x9x2 inches.
Measure all ingredients except topping into large mixer bowl.
Mix on low speed, scraping bowl constantly, 1/2 minute.
Beat on high speed, scraping bowl occasionally, 3 minutes.
Pour into pan.
Bake until wooden pick inserted in center comes out clean, 35 to 40 minutes; cool slightly.
Spread topping on cake.
Set oven control at broil and/or 550Â°.
Place top of cake 3 inches from heat.
Broil until topping is golden brown and bubbly, 2 to 3 minutes.
(Can be served immediately.) Cool cake 1 hour.
Freeze uncovered 2 hours.
Wrap, label and return to freezer.
30 minutes before serving, remove Oatmeal Spice Cake from freezer and loosen wrapper.
Thaw at room temperature.
(If plastic wrap has been used, place wooden picks at intervals to prevent wrapper from sticking to topping.)