Aunt Ednas Oatmeal Cake Food

GRANDMA SNYDER'S OATMEAL CAKE

Steps:

• Pour water over oats, let stand.
• Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well.
• Pour batter into a 9 x 13 inch pan.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes.
• To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.
• Pour this coconut concoction over the hot cake.
• Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. Serve hot or let cool. Enjoy.

AUNT EDNA'S PERSIMMON PUDDING

Steps:

• Beat eggs, sugar and persimmon pulp in a large bowl.
• (To make persimmon pulp collect 2/3 of a plastic grocery bag full of wild or tame persimmons and mash through a fruit sieve).
• Wisk buttermilk and baking soda together in a 2 cup container (buttermilk will expand in volume).
• Add to mixture and blend.
• Fold in flower, spices, baking powder, and salt.
• Add melted butter last and blend well.
• Pour mixture in an 9" x 13" buttered baking dish and bake 40 minutes at 350 degrees F.
• Add all ingredients for sauce to a small sauce pan and boil for several minutes until thick.
• Remove pudding from oven, pour sauce over it and allow to cool.

AUNT ELSA'S DEVIL'S FOOD CAKE

Steps:

• In the top of a double boiler or in a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, melt the chocolate. Set aside to cool.
• Preheat the oven to 350°F. Grease and flour three 8-inch cake pans.
• In a large bowl, sift the flour with the baking soda and salt; set aside.
• In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the butter, brown sugar, eggs, and vanilla and beat on high speed until lightened in color, about 3 minutes, scraping down the sides occasionally.
• Reduce the speed to low and beat in the chocolate. Add the flour mixture in 3 parts alternately with the buttermilk in 2 parts, starting and ending with the flour. Beat in the water until smooth.
• Pour into the prepared pans. Bake until the cake pulls away from the sides and a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Let the cake layers cool in the pans on wire racks for 5 minutes. Run a thin knife around the outside and turn out onto racks. Peel off the paper. Flip them over to completely cool right-side up on the racks. If not assembling right away, cover the layers in plastic wrap and store at room temperature for 1 day.
• Meanwhile, prepare the frosting: In the top of a double boiler or in a stainless-steel mixing bowl set over a pan of simmering water so that the bottom of the bowl does not touch the water, melt the chocolate. Set aside to cool.
• In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the cooled, melted chocolate, the sugar, and the hot water. Beat on medium speed until smooth. Add the egg, butter, and vanilla. Continue beating until the frosting is thick and fluffy and mounds beautifully on a spoon, 2 to 3 minutes.
• When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer. Fill and frost the cake, using a crumb coat (page 202) if you have time.
• Store in a tightly covered container in the refrigerator for up to 2 days; let stand at room temperature for 30 minutes before serving.
• If the percentages you sometimes see on bars of chocolate seem baffling, just know this: They refer to the percentage of cocoa solids and cocoa butter in the chocolate. This varies from brand to brand, but generally semisweet chocolate is about 50 percent cocoa, and bittersweet is 60 to 70 percent cocoa. Always use a good-quality chocolate in chocolate desserts-it will usually determine how good your end result is!

AUNT LAURA'S OATMEAL CAKE

Steps:

• In a small bowl add 1/4 pound of butter softened, and 1 cup of regular oats (not the quick cooking kind), add 1 1/4 cups of boiling water and mix together and let stand 20 minutes.
• Preheat oven to 350 degrees.
• While the oats are cooking take a large mixing bowl add 1 cup white sugar, 1 cup light brown sugar, 1 teaspoon cinnamon, 1 1/3 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon vanilla, and 2 eggs (mixing after you add each). Beat well.
• When the oats are done cooking, add them to the bowl with the other ingrediants, beat them together well with a mixer.
• Grease a 13X9 pan and pour mixture into pan.
• Bake at 350 degrees for about 55 minutes, you should be able to insert a toothpick into the center and it come out clean.
• When the cake is almost done cooking, place a pot on the stove. Add 6 tablespoons of butter and heat on medium heat, once melted add 1/2 cup light brown sugar, 1 cup of chopped walnuts, 1/2 cup shredded coconut, and 1 teaspoon vanilla. Stir constantly as it burns.
• When the cake is done cooking and is still hot pour coconut/walnut mixture over the top. Spread over cake evenly.
• Place cake in the oven and put it on broil. Broil the top of the cake until the coconut/walnut mixture is bubbly and lightly browned. Watch because it burns easily.

SARA JANE'S OATMEAL CAKE

Steps:

• In a small bowl, stir oats into boiling water. Set aside to soak for 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
• In a medium bowl, cream together the white sugar, 1 cup brown sugar and shortening until smooth. Beat in the eggs one at a time. Sift in the flour, baking soda, salt and nutmeg; stir just until moistened. Mix in the soaked oats. Pour into the prepared pan, and spread evenly.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean. Turn the oven to the broil setting and let it heat up.
• In a small bowl, stir together the melted butter, 1/2 cup brown sugar, heavy cream, coconut and vanilla. Spread over the top of the cake. Broil for a few minutes, just until the coconut is lightly browned.

AUNT EDNA'S OATMEAL CAKE

Steps:

• In large mixing bowl, add sugar, brown sugar, and butter. Mix well with hand mixer until soft. Add eggs, flour, salt, baking soda, baking powder and vanilla. Mix well with hand beater. Add oats last. Mix well. Grease and flour cake pan. On middle rack, bake for 45 minutes at 350. Cake it done if inserted toothpick comes out clean. Cake should be spongy to the touch, especially in the middle of the cake. Let cool 1/2 hour then pour icing over cake.