You are here: Home » Recipes » Oatmeal Cake with Penuche Frosting Oatmeal Cake with Penuche Frosting Recipe by American Profile Yield 12 servings PrintEmail "This recipe was my mother's and has become a favorite of our son, Scoot, who is an astronaut. When he visited us recently, I sent this cake home with hime. It rode well in the T-38 plane for his quick trip to Houston." Ingredients Cake:1 cup old-fashioned rolledoats1 cup boiling water1/2 cup margarine1 1/2 cups brown sugar2 eggs1 cup flour1 teaspoon baking soda1 teaspoon baking powder1/4 teaspoon salt1 teaspoon vanilla1/2 cup chopped nuts (optional)Frosting:1/4 cup butter or margarine3/4 cup brown sugar1/4 cup cream or milk2 1/2 to 3 cups powdered sugar, sifted Instructions Preheat oven to 350F. To make the cake: Combine oats and water and let stand while mixing the rest of the cake. Using an electric mixer, cream margarine and brown sugar in a large bowl. Add eggs and beat well. Sift together flour, soda, baking powder, and salt and add to egg mixture. Add vanilla, oats mixture, and nuts, if desired. Pour into a greased 9-by-9-inch or 11-by-7-inch pan and bake for 30 to 40 minutes. Cool and frost with penuche frosting. To make the frosting: In a saucepan, melt butter and sugar, stirring constantly over medium heat. Add cream slowly, cooking and stirring until bubbly. Remove from heat and stir in powdered sugar until it is the right consistency to spread on cake. Decorate with nuts, if desired. Sharon Altman, Pekin, Ill.