whole wheat oatmeal cake

Whole wheat and oatmeal for dessert? Definitely.

I have seen oatmeal cakes in nearly every ward and/or favorites cookbook I've ever looked at so I've been wanting to try it. I found an old "cooking with wheat" cookbook at a thrift store and it is a treasure. I picked this recipe out of there. While I wouldn't exactly call it healthy, (look at the butter and sugars) it is better for you than a lot of other desserts.

It was a dense, moist, spicy cake. Sometime I will try the broiled icing on top, (its supposed to be like the pecan frosting on a german chocolate cake) but this time we just had a cream cheese frosting on it or whipped topping.

My only changes were that I couldn't find my nutmeg at first so I added a tsp of pumpkin pie spice. I then found the nutmeg and and added a tsp of that for good measure. I LOVE nutmeg.

I also added raisins which I thought were a good too.

Whole Wheat Oatmeal Cake

1 1/2 cups boiling water

1 cup oatmeal (old fashioned)

1/2 cup butter

1 cup white sugar

1 cup brown sugar

1 tsp vanilla

2 eggs

1 1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 1/2 cups whole wheat flour

Pour boiling water over oatmeal and let stand 20 minutes.

Combine butter, sugars, vanilla, and eggs.

Add oatmeal mixture and blend again.

Sift together dry ingredients and blend into oatmeal mixture.

Pour into a greased 9x9 cake pan.

Bake 50 minutes at 350.

Icing for Oatmeal Cake

1/4 cup melted butter

1/2 cup brown sugar

3 Tbl cream (or undiluted canned milk)

1/2 cup nuts

1 cup coconut

Combine all these ingredients and spread on cake.

Broil in the oven until bubbly.