Thursday, March 8, 2012

Oatmeal Cake -- I am Smitten!



Welcome to Red Couch Recipes!

I am always on the look out for a simple dessert recipe to serve on Sunday.  I saw this recipe on Pinterest by  the author of For the Love of Cooking and it intrigued me.  It sounded simple and delicious, and it was simple and delicious and we were smitten! The cake was so moist and the topping was just devine!   My family craved for more.  My 17 year-old son asked if this cake was like "German Shephard Cake!"  We all got a kick out of that!  He has always unconsciously said "German Shephard Cake" instead of German Chocolate Cake.  Shhhh, don't tell him!  Ummm, I just want to clarify that no dogs were used in this recipe!  We will make this again and again.

Oatmeal Cake with Coconut Pecan Frosting
Recipe by For the Love of Cooking
1/2 cup quick cooking oatmeal -- I used old-fashioned and it came out fine.
    3/4 cups boiling water
    1/2 cup sugar
    1/2 cup brown sugar
    2/3 cups flour
    1/2  teaspoon salt
    1/2 teaspoon baking soda
    1 egg
    1/4 cup of shortening -- We used butter.
    Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9x9 pan. I used small ramekins.  I split up the batter in 5 small ramekins.  Pour batter into pan and bake at 350 for 23-25 minutes. I baked the ramekins for 20 minutes.
The cakes fresh from the oven; they are ready to be topped with the frosting.  Don't you just love individual desserts?
When I looked at the frosting recipe, I was a bit skeptical, but it was wonderful as written!
Coconut Pecan Frosting:
3 tbsp melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
2 tbsp milk
1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long.  Cool, slice and serve. You are going to love it!

Red Couch Recipes Notes:  We made the cake in small ramekins.  The ramekins I used will hold almost 1 cup to the rim; they hold about 1/2 cup of fluid to the indentation inside the ramekin.  I put about 7 tablespoons of cake batter in 5 ramekins; it is a small recipe.   Be careful when you are broiling.  I put my broiler on high and it took about only about 1-1/2 minutes.  Even though not shown, I served the cakes with a dollop (don't you just love that word?) of whipping cream -- yum!

You really ought to make this recipe!  Thanks for sitting on my couch for a spell.

12 comments:

Sue said...

I can see why you were all smitten with these little oatmeal cakes. They look so yummy! My son-in-law loves German "shepherd" cake;)

Debbie said...

I will definitely, definitely be making these. I'm going to follow your lead and use the ramekins, too. I love it that your son calls it German Shepherd Cake.

Lisa said...

OOOOH, these sound just great!
Lisa

The Sewing Loft said...

This is a very old recipe, from the 1940's at least. My great grandmother made it often. :) We call it simply....Oatmeal Cake. It is delicious and stays moist.

Jacqueline said...

Oh, this looks incredible! I would be stealing the topping off all of the cakes! Love them in individual servings too. Bring me one!

Marigene said...

Never have had oatmeal cake, it looks delicious.

Beth said...

Joni, Your individual dessert cakes look fantastic! I'm bookmarking your recipe for later. Thanks for sharing!
Beth

Kathleen said...

I think this would make me BARK with joy, LOL. They look wonderful! See you Tues for the St. Pat's Blog Crawl?

SavoringTime in the Kitchen said...

They do sound good! I love oatmeal in desserts.

So funny about the German Shepherd cake! We used to play a state university team name guessing game with our girls when they were young while driving in the car and one of the funniest answers was to "The Minnesota Golden _____". Our youngest yelled out Retrievers (instead of Gophers)!

Danielle said...

I've never seen anything like these. They look delishious! Can't wait to try them : )

Have a wonderful day!

Danielle xo

renee @ Singing With Birds said...

We have been loving this recipe for almost 40 years, but have never called it, "German Shepherd Cake!" That is so cute and I love your pleasing presentation. I have always made it in a 13x9" pan...loving the ramekins, Joni!

A Little Cuppa Tea said...

Wow I need to try this someday. It looks amazing!!!

Engageya