Oatmeal Cake with Penuche Frosting

  • Yield: 12 servings

"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."


1cup old-fashioned rolledoats
1cup boiling water
1/2cup margarine
1 1/2cups brown sugar
2 eggs
1cup flour
1teaspoon baking soda
1teaspoon baking powder
1/4teaspoon salt
1teaspoon vanilla
1/2cup chopped nuts (optional)
1/4cup butter or margarine
3/4cup brown sugar
1/4cup cream or milk
2 1/2 to 3cups powdered sugar, sifted


  1. Preheat oven to 350F.
  2. To make the cake: Combine oats and water and let stand while mixing the rest of the cake.
  3. Using an electric mixer, cream margarine and brown sugar in a large bowl. Add eggs and beat well.
  4. Sift together flour, soda, baking powder, and salt and add to egg mixture. Add vanilla, oats mixture, and nuts, if desired.
  5. Pour into a greased 9-by-9-inch or 11-by-7-inch pan and bake for 30 to 40 minutes.
  6. Cool and frost with penuche frosting.
  7. To make the frosting: In a saucepan, melt butter and sugar, stirring constantly over medium heat. Add cream slowly, cooking and stirring until bubbly.
  8. Remove from heat and stir in powdered sugar until it is the right consistency to spread on cake.
  9. Decorate with nuts, if desired.

Sharon Altman, Pekin, Ill.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 450
  • Fat 14g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2g
  • Cholesterol 50mg
  • Sodium 320mg
  • Potassium 85mg
  • Carbohydrate 78g
  • Fiber 1g
  • Sugars 65g
  • Protein 3g
  • Trans Fat 2g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 8%
  • Iron 8%