Recipe by Jessica B.
"My mom made this cake for Mother's Day. The cake was in the oven baking. When she realized she didn't add the eggs or salt the recipe called for, she thought it would screw up the cake. But the cake came out so moist and yummy I made her write down the recipe, skipping the eggs and salt. She frosts it with vanilla frosting while the cake is still warm to give it a glazed effect. My family loves this cake."
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1 1/4 teaspoons
1 1/4 teaspoons
For having a recipe that was screwed up, it was a nice change. Happy mistakes are always a plus. This recipe was slightly dense, however I think it plays it into it's favor because it can easily be baked in a jelly roll style pan and made as snacking bars for after schoolers. I thought it still had a nice flavor, and I could taste both the banana and oatmeal. TY very much.
I was trying to find an egg-less recipe to use with my ripe bananas. This was definitely a good choice. I lessened the vegetable oil by one tablespoon because that was all I had on hand. It turned out really good! Great flavor and texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana-Oatmeal Cake (Screwed-Up Mother's Day Cake)
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 115
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