Oatmeal Spice Cake

Yes, I will admit it straight out. I am on an oatmeal kick. No, it doesn’t have to do with the fact it won’t fit in the cabinet where it is supposed to so it’s sitting on the counter. Ok, maybe it does. Quit being nosy! Anyways, my latest oatmeal recipe is from an old Betty Crocker Cookbook. It is Oatmeal Spice Cake. It made the house smell like fall. Can it get any better? It goes great with a glass of hot chocolate. Keep your plate up high or the curious kitty will try to share it with you when you aren’t looking. This was voted a make again recipe.

Oatmeal Spice Cake

1 1/2 cups flour
1 cup rolled oats
1 cup packed brown sugar
1/2 cup granulated sugar
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup oil
1 cup water
2 eggs
2 tbsp molasses

If your hand mixer is broken like mine is, drag out the heavy ancient kitchen aid mixer, drop it on your foot for good measure and then pinch your fingers when you set it on the counter. Preheat the oven to 350 while you nurse your wounds.

After you’ve been sufficiently traumatized, mix all the ingredients together. Beat on low speed for 30 minutes, then on high for 3 minutes. Be sure to scrape the sides so you don’t get nasty vile bites of pure flour. (tip!!!!!!!! Dip your tbsp in the oil before you pour the molasses into it. Keeps it from sticking to your spoon and getting all over your hands).

Pour the whole thing into a greased (and floured, if you intend to flip it out of the pan) 9×13 pan. Bake for 30 minutes in a 350 oven, or a toothpick stuck in the middle of the cake comes out clean. Enjoy!