“One of my aunts gave me this Oatmeal Cake recipe,” says Debbie Alexander from Conyers, Georgia, of her most-requested cake. “Often I hear, ‘We’re having a potluck on Thursday—will you bring THE cake?’
“My willingness to experiment in the kitchen comes from my Mom,” Debbie adds. “She’s never afraid to try something new and it usually turns out great. When I was a kid, we never bought presents for our teachers. Mom would make them baked goodies. They were so popular that when our elementary school principal was transferred to another school, he called and asked Mom what he had to do to stay on her gift list!
“I remember baking treats with my Mom and Granny Esther. I loved making cutout cookies or homemade ice cream to go along with the dewberries my granny and I picked.”
Debbie’s love of baking shows in the treats she takes to work for meetings and to fundraisers. “I remember baking for a pie auction fundraiser. I made a pie that went for over $50. A couple of friends who had tasted that pie before got into a bidding war with my husband,” she laughs.
Debbie confides, “Usually my invitation to a potluck includes a request to bring this cake.”
Preheat oven to 350°. Put the butter and oatmeal in a roomy mixing bowl. Add the boiling water and let stand for 20 minutes. Beat in the sugars, eggs and VANILLA. Mix in the remaining ingredients. Pour into a greased 9x13 pan and bake at 350° for 35 minutes. Then spread with frosting (below) and bake an additional 10-15 minutes until the frosting is brown and bubbling. Let cool for at least 30 minutes, then serve warm or cold.
Frosting: Mix all of the ingredients together well, and then carefully and quickly spread it over the hot cake. Continue baking as instructed above.
Nutritional Information: Servings 18;
Serving Size 1 piece (95g); Calories 310; Calories from fat 140; Total fat 15g; Cholesterol 50mg; Sodium 170mg; Carbohydrate 40g; Dietary Fiber 2g.