Reviewed: Aug. 22, 2009

Great snack cake! Instead of the 9x13 pan, I made cupcakes. The recipe was enough to make 18 normal size cupcakes filled to just over 3/4 full. They rose to a perfect height with a muffin style top. Thank you.

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samwooly

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Apr. 26, 2009

My Dad made this for many years, was glad to find it again so I could make it. It's sooooo good!

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whisper

Cooking Level: Expert

Home Town: Hayfield, Minnesota, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Feb. 6, 2009

I probably made way too many changes to call this a review for the original recipe, but it was superb, nonetheless! So, my changes were based on what I had in my kitchen. First, I halved the recipe. I used 1/4 cup melted semi-sweet chips instead of cocoa b/c I didn't have cocoa. I cut the sugar some to make up for this. I also didn't have butter/margarine and substituted the same amount of grapeseed oil. This cake was so delicious and not too sweet at all! I like the texture the oatmeal gave to it. I can't wait to wait it again.

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KayT28

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Oct. 17, 2008

Followed the recipe. My mum and nephews love it, but not my girl. She consider it too moist. Might try to adjust the recipe the next round.

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TANJULIE

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Reviewed: Sep. 25, 2008

This is a wonderfully moist snack cake! I love that it has the oats in it. I skipped the walnuts on the top, we don't care for them, but otherwise followed the recipe. I will make this again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Aug. 3, 2008

This cake was so tasty. I made it with the Choc chips mixed in as indicated but left them off of the top for a lower sugar option. The kitchen smelled so good while it baked. I didn't add nuts but did add a tiny sprinkle of powdered sugar to decorate. I will make this again maybe as muffins next time. I used regular oatmeal and it added a nice bulk to the very moist cake. Yum!

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Glenda

Cooking Level: Intermediate

Home Town: Coarsegold, California, USA

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Reviewed: Jul. 9, 2008

I found this recipe years ago in my Taste of Home magazine....it's a excellent recipe! My husband usually doesn't like sweets, be he devoured this one!

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Jules

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Reviewed: Mar. 22, 2007

This cake is simple,delicious, and looks pretty! My son is allergic to walnuts, so I left them out, but the cake was very moist and tasty. I've even used this recipe with egg substitute and light butter and it turns out just wonderful!

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