Vanilla Oat Cake Food

GRANDMA SNYDER'S OATMEAL CAKE

Grandma Snyder's Oatmeal Cake image

This is a great cake for any sweet tooth. It is good served hot too.

Provided by Pam Haycraft

Categories Desserts Cakes Spice Cake Recipes

Yield 18

Number Of Ingredients 18

Ingredients

1 cup rolled oats
1 ¼ cups boiling water
½ cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 ⅓ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
6 tablespoons melted butter
1 ½ cups packed brown sugar
¾ cup evaporated milk
1 ½ cups flaked coconut
1 ½ cups chopped walnuts
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 405 calories, Carbohydrate 57 g, Cholesterol 47.4 mg, Fat 18.8 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 243.9 mg, Sugar 44.5 g

VANILLA SPICE OATMEAL

Vanilla Spice Oatmeal image

Provided by Ellie Krieger

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 1/2 cups water
1/4 teaspoon salt, optional
2 cups old-fashioned oats
1/2 cup raisins
1/2 cup walnuts, coarsely chopped, optional
1/4 teaspoon vanilla extract
Pinch nutmeg
2 tablespoons dark brown sugar, plus more, to taste
1 cup lowfat milk, divided
1/8 teaspoon ground cinnamon

Steps:

In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.
In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.
When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.
Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon.

Nutrition Facts : Calories 255 calorie, Cholesterol 4 milligrams, Sodium 40 milligrams, Carbohydrate 51 grams, Protein 8 grams

SUPER MOIST OATMEAL CAKE

Super Moist Oatmeal Cake image

It's funny how two families can come together with both serving the same delicious oatmeal cake! Both of my Grandmother's made this wonderful cake when I was young and I love making it for anyone & everyone now.

Provided by Chocolate Lover 1969

Categories Dessert

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 16

Ingredients

1 1/4 cups boiling water
1 cup quick-cooking oats
1 cup white sugar
1 cup brown sugar
8 tablespoons shortening
2 eggs
1 1/3 cups plain flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
12 tablespoons butter, melted
1/2 cup evaporated milk
2 egg yolks
2 cups brown sugar
2 cups grated coconut
1 cup pecans, chopped

Steps:

Pour boiling water over oats and let stand for 20 minutes.
Preheat oven to 350 degrees.
Cream, until light & fluffy, the white sugar, brown sugar and shortening.
Add eggs, mixing well.
Add oatmeal mixture, beat.
Add flour, cinnamon, baking soda and vanilla, again mixing well.
Pour into a well greased 9x13 inch casserole dish.
Bake for 30-35 minutes.
* Mix together ALL of the icing ingredients and spread over hot cake. Place back in the oven, for an additional 7-10 minutes.

VANILLA OAT CAKE

Vanilla Oat Cake image

Make and share this Vanilla Oat Cake recipe from Food.com.

Provided by Erica Vasta

Categories Breads

Time 30m

Yield 1 "9x13 inch cake"

Number Of Ingredients 11

Ingredients

700 ml flour
300 ml sugar
300 ml milk
1 egg
4 teaspoons vanilla sugar or 4 teaspoons vanilla extract (I prefer the sugar)
100 g melted butter
4 teaspoons baking powder
200 g melted butter
200 -300 ml oats
200 ml sugar
4 teaspoons cinnamon

Steps:

(1 cup= 2 1/2 dl).
Preheat oven to 400.
Mix all the ingredients for the cake (in no special order) in a mix master for approximately 4 minutes or until well blended and slightly fluffy spread on a greased or lined 9 by 13" pan.
Mix all the ingredients for the topping and pour over the top.
(the idea is to leave some patches bare and get a marble effect) cook for 20 minutes or until inserting a toothpick in the center comes out clean.
(the cake may look undercooked).
let the cake stand for about 10 minutes.

Nutrition Facts : Calories 4314, Fat 270.2, SaturatedFat 163.6, Cholesterol 868.1, Sodium 3807.1, Carbohydrate 402.5, Fiber 29.6, Sugar 7.4, Protein 79.3

OATMEAL CAKE

Oatmeal Cake image

Provided by Food Network

Categories dessert

Time 1h18m

Yield 16 servings

Number Of Ingredients 16

Ingredients

1/2 cup steel-cut oats
1 1/4 cups boiling water
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 1/2 cups granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 cup oat bran
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup apple sauce
1 pound cream cheese
1 cup powdered sugar
1/4 cup honey
1/2 to 3/4 cup chopped walnuts, toasted

Steps:

In a saucepan, place the oats and the water and simmer 15 minutes to soften slightly. Allow to cool to room temperature.
Preheat the oven to 350 degrees F. Lightly butter a 8-inch square cake pan.
In a mixer fitted with a whip attachment, cream the butter until smooth. Add granulated sugar and mix until smooth and fluffy. Add the eggs and vanilla and mix just until combined. Add the cooked oats and mix just until combined.
In another bowl, mix the flour, oat bran, baking soda, cinnamon, and salt. Working in 3 batches, add the dry ingredients to the butter-oat mixture, alternating with the applesauce mixing just until combined after each addition. Pour into the prepared pan. Bake until a tester inserted into the center of the cake comes out dry and almost clean (a few crumbs are fine), 40 to 50 minutes. Let cool completely. Turn cake out onto a square serving platter. Place strips of paper under the cake around all the edges.
To make the frosting, in a mixing bowl with a whip attachment cream the cream cheese on medium to high speed until light and fluffy. Turn the mixer to low and mix in the powdered sugar and honey. Frost the cake on the sides with a thin layer of frosting then use the remaining to cover the top and swirl it decoratively. Using your hands, press the toasted chopped nuts onto the side of the cake to coat it. Remove the paper strips before serving. Cut into 2-inch square pieces.
Notes about the recipe: This is a delicious hearty and healthful cake. The texture added by the cooked steel cut oats makes you thing there are nuts inside. I made it to help me use up ends of jars of oat bran in the freezer and steel cut outs in the cereal drawer after the hot cereal breakfast season was over for the year.

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