Recipe of the Week

Recipe of the Week
Penzey’s Oatmeal Cake

Ingredients

Cake:

  • 1 1/4 cups boiling water
  • 1 cup quick cooking oats
  • 1/2 cup vegetable shortening
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs, beaten
  • 1 tsp. vanilla extract
  • 1 1/3 cups flour
  • 1/3 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. baking soda

Frosting:

  • 8 oz cream cheese (I used reduced fat)
  • 1/4 cup butter (1/2 stick)
  • 1 lb. bag of powdered sugar
  • 2 tsp. vanilla extract
  • 2 cups chopped nuts (you can omit these, but we used pecans and they were yummy)

Directions

  • Add the boiling water to the oats and leave stand for 20 minutes, stirring occasionally.
  • Cream together shortening and sugars then add the beaten eggs and vanilla.
  • Mix together the dry ingredients and add to the creamed mixture along with the oatmeal mixture.
  • Bake in two 9 inch greased and flowered cake pans (I used a 9×13 sheet) for 35-40 minutes at 375. Turn out and leave cool before frosting.
  • To make frosting, cream together (room temp) cream cheese and butter, then blend in the sugar, vanilla, and nuts. Spread evenly over cake.

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