Taste Something New

(Page 4 of 6)

November/December 2007
Jean Teller, senior associate editor 
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Pour boiling water over oats; cover and let stand 20 minutes.

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Beat butter until creamy; gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oats mixture; mix well. Sift together flour, baking soda, salt, cinnamon and nutmeg. Add to creamed mixture; mix well. Pour batter into prepared pan. Bake for 50 to 55 minutes. Do not remove cake from pan.

For frosting: Combine all ingredients. Spread evenly over cake. Broil until frosting becomes bubbly. Cake may be served warm or cold.

Mildred Gates, of Wheeling, West Virginia, sends a slightly different version.

Mocha Oatmeal Cake

2 tablespoons instant coffee powder
1 1/3 cups boiling water
1 cup old-fashioned oats or quick oats, uncooked
3/4 cup butter or margarine, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 1/2 teaspoons vanilla
2 cups sifted flour
1 1/4 teaspoons baking soda
3/4 teaspoon salt
3 tablespoons cocoa

Frosting:
1 1/2 tablespoons butter or margarine, softened
1 cup sifted confectioner’s sugar
Dash of salt
1/2 teaspoon vanilla
1 1/2 tablespoons brewed coffee

Heat oven to 300°F.

For cake: Combine coffee powder and boiling water. Pour over oats and stir. Cover and let stand 20 minutes.

Cream butter and sugars well. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in oatmeal mixture.

Sift dry ingredients together. Add to mixture and blend well.

Bake in greased and floured 9-cup Bundt pan or flexible bakeware mold for 55 to 60 minutes. After cake cools, drizzle frosting over top.

For frosting: Cream butter. Beat in sugar, salt, vanilla and coffee. Add more sugar or coffee as needed for a soft frosting that can be drizzled over the cake.

Note: Substitute light cream or evaporated milk for coffee to make Butter Cream Frosting.

For a 12-cup pan: 3 tablespoons instant coffee powder, 2 cups boiling water, 11/2 cups oats, 1 cup plus 2 tablespoons butter, 11/2 cups sugar, 11/2 cups brown sugar, 3 eggs, 23/4 teaspoons vanilla, 3 cups flour, 2 teaspoons baking soda, 1 teaspoon salt, 41/2 tablespoons cocoa. Bake for 70 to 75 minutes. For frosting, 2 tablespoons plus 1 teaspoon butter, 11/2 cups confectioner’s sugar, 1/4 teaspoon salt, 3/4 teaspoon vanilla, 2 tablespoons plus 1 teaspoon brewed coffee.

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