Oatmeal Cake

This moist cake made with old-fashioned oatmeal, and spices is delicious. It is like eating an oatmeal cookie, except in the form of a cake.  This is an old recipe that came from my dad's side of the family. I remember my grandmother baking this cake and serving it when we would drop in for a visit.

Ingredients

 1 1/4 c. boiling water
1 c. oatmeal
1/2 c. butter, softened
2 eggs
1 c. granulated sugar
1 c. brown sugar
1 tsp. vanilla
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 c. flour

Topping

1 (8 oz.) pkg cream cheese
1/2 c. butter, melted
2 c. powdered sugar
1 tsp. vanilla
1 tsp. cinnamon

Directions

Preheat oven to 350°. Lightly grease or spray two 8-inch round cake pans or a 13 x 9-inch cake pan.

Bring water to a boil in a saucepan. Once the water is boiling, stir in the oatmeal. Remove from heat and cover with a lid. Set aside for 90 minutes. You can let them sit for 20 minutes, but the cake won't be as good.

In a large bowl, cream butter, granulated sugar and brown sugar until light, and fluffy.  Add in the eggs, one at a time, beating well after each addition. 

Mix in the vanilla and cooled oatmeal mixture. 

Stir in baking soda, cinnamon, salt, nutmeg and flour. Mix thoroughly to combine

Divide the mixture evenly between the 2 cake pans.  Smooth the tops of the cake with a spatula or the back of a spoon or knife.

Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. 

It is time to make the frosting after the cake has cooled.
In a large bowl, combine cream cheese and butter.  Beat with an electric mixer until the mixture is smooth.  

Gradually add the powdered sugar, mixing until it is fully combined.

Pour in the vanilla and add the cinnamon.  With the mixer on high speed, whip the frosting for about 2 minutes, or until it is light and fluffy.

Spread the frosting over the completely cooled cake.