re·cipe: oatmeal cakes

Despite not celebrating Valentine's Day, I still wanted to make a yummy treat for Sean (the day before, actually, since we are both non-stop on Thursdays).

At the very last minute, I remembered my mom had bought me a book for Christmas that I had ogled some time ago at the Cracker Barrel: Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebration by Nancie McDermott.

During a quick flip-through, I came across an oatmeal cake. Jackpot - Sean loves oatmeal desserts! Wanting to take things a step further, I baked the cake in a 9x13 pan then cut (once cooled) into mini-cakes with a biscuit cutter. He's been snacking on them ever since!

I didn't tweak this much at all otherwise, and it was quite tasty. It was also very easy aside from the gazillion bowls I felt like I was using.

Anyhow, oatmeal lovers and all of you with sweet tooths, enjoy!

Oatmeal Cake

from Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebration

Cake:

1 cup oats (not instant)
1/2 cup (1 stick) butter, cut into small chunks
1 1/2 cups boiling water
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground nutmeg
1 cup sugar
1 cup light brown sugar
2 eggs
1 tsp. vanilla extract

     In a medium bowl, combine the oatmeal, butter, and boiling water, and stir. Set aside 20-30 minutes. Preheat oven to 350 F and grease/flour 2 9-in. round cake pans or 1 13x9 in. pan. In a medium bowl, combine the flour, baking soda, salt, and nutmeg. In a large bowl, combine both sugars with eggs and vanilla, beating with a mixer at medium speed appx. 2 min., until thick and light-colored. Stir the flour mixture into the egg mixture in 2 batches. Mix in the oatmeal, stirring and folding to combine everything into a well-mixed batter. Scrape batter into pan(s) and bake 25-30 min. until golden brown and beginning to pull away from side of pan. Let cake(s) cool in pan or on wire rack.

Icing:

1/2 cup (1 stick) butter
1/4 cup evaporated milk
1 cup sugar
1 tsp. vanilla extract
1 cup chopped pecans
1 cup sweetened shredded coconut

In a medium saucepan, combine the butter, evaporated milk, and sugar, and place over medium heat. Bring to a gentle boil, stirring occasionally  Remove from heat and stir in vanilla, pecans, and coconut. Beat well until you have a thickened, cooled frosting. Spread over cake (in between layers if round) and enjoy!

Side note- this is the same coconut pecan icing used for German chocolate cakes. Had no idea it was so easy!
 

Thanks to the Real Housewives of Riverton & Kitchen Meets Girl for featuring this post!