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Oatmeal Layer Cake With Caramel-Pecan Frosting

Store the cake loosely covered in refrigerator.


From: Cooking Light

The cinnamon-brown sugar combination adds sweetness and just the right amount of spice to this oatmeal cake. The cake layers will not rise as high as those of traditional cakesThe Caramel-Pecan Frosting is also online here; just search for it separately.
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  • Prep Time
  • 50 Mins
  • Cook Time
  • 45 Mins
  • Yield
16 servings (serving size: 1 slice).

Ingredients


Cooking spray 1 tablespoon all-purpose flour 1 1/3 cup boiling water 1 cup quick-cooking oats 3/4 cup granulated sugar 3/4 cup packed dark brown sugar 1/3 cup vegetable shortening 1 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-Pecan Frosting
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How to Make It

Step 1


Preheat oven to 350 degrees.

Step 2

Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan), and line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with 1 tablespoon flour.

Step 3

Combine water and oats in a medium bowl; let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, beating until blended.

Step 4

Lightly spoon 1-1/2 cups flour into dry measuring cups; level with a knife. Combine 1-1/2 cups flour, baking soda, cinnamon, salt, and nutmeg, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.
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Step 5

Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees 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. Cool completely on wire rack.

Step 6

Place 1 cake layer on a plate; spread layer with 1/2 cup Caramel-Pecan Frosting, and top with the remaining layer. Spread the remaining frosting over the top and sides of cake. Store the cake loosely covered in refrigerator.

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Cake Magazine: Oatmeal Layer Cake With Caramel-Pecan Frosting
Oatmeal Layer Cake With Caramel-Pecan Frosting
Store the cake loosely covered in refrigerator.
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