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Oatmeal Cake with Caramel FrostingLots of Free Recipes |
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Ingredients:
1 tablespoon all-purpose flour
1 1/3 cups boiling water
1 cup quick-cooking oats
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/3 cup vegetable shortening
2 teaspoons vanilla extract
3 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup low-fat buttermilk
Caramel Frosting:
1/4 cup butter or stick margarine
1/2 cup brown sugar
6k tablespoons evaporated fat-free milk
2 teaspoons vanilla extract
3 cups powdered sugar
Directions:
Preheat oven to 350°. Coat bottoms of 2 round cake pans with cooking spray and line the bottoms with wax paper. Coat the wax paper with cooking spray and dust with one tablespoon of flour.
Combine water and oats in a medium bowl and let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla on medium speed for five minutes. Add eggs one at a time, beating well after each addition. Add oatmeal, beating until blended.
Lightly spoon 1 1/2 cups flour into dry measuring cups, leveling with a knife. Combine flour, baking soda, cinnamon, salt, and nutmeg, stiffing well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper and cool completely on wire rack.
Prepare the Caramel Frosting by melting butter in a medium saucepan over medium heat. Add brown sugar and cook for 3 minutes stirring constantly with a whisk. Add milk 1 tablespoon at a time and cook for 3 more minutes stirring constantly. Cool. Stir in vanilla. Combine butter mixture and powdered sugar in a mixing bowl. Beat on high speed until smooth. Note: If the frosting is too thick, add 1 tablespoon evaporated fat-free milk.
Place 1 cake layer on a plate and spread with 1/2 cup Caramel Frosting. Top with the remaining layer and spread the remaining frosting over the top and sides of the cake. Store the cake loosely covered in refrigerator. Serves 16.
Submitted By:
Jean Vik, Nevada, Texas