Reviewed: May 14, 2012

DELICIOUS!! If your cake turns out with not enough flavor, switch to a different baking cocoa! I used Ghiradelli and it was absolutely full of chocolate flavor! Also remember that this recipe is lower in calories........... Never use cheap chocolate for baking. That's my opinion - saved at the wrong place.

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Reviewer:

mel81

Cooking Level: Intermediate

Home Town: Ulm, Baden-Württemberg, Germany

Living In: Rescue, California, USA

Reviewed: Apr. 27, 2012

Excellent!

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Reviewer:

celery stix

Cooking Level: Expert

Living In: Delmar, Maryland, USA

Reviewed: Feb. 24, 2012

So delicious! I've made this cake twice now, and am more and more impressed with it. It is fluffy and delicious, but feels hearty and moist because of the oatmeal. I love making it, and it disappears fast! I've done it with a cream cheese frosting, but also without. Bookmark this recipe! You won't be sorry!

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Reviewer:

tinykitschen

Reviewed: Jan. 8, 2012

Great Recipe. Always turns out super moist. I usually don't ice mine and have it as a snack cake but have used a chocolate butter cream as well that worked. I need to try and cut the butter some and use applesauce to lessen the calorie count next time...

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Reviewer:

Kathleen

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Sep. 13, 2011

Delicious! Moist and easy. I used 1/4 cup apple sauce 1/4 butter, 1 egg 1 egg white, and subbed splenda for half of the sugar. I also used 1/2 cup of cocoa. I didn't add frosting, but cream cheese frosting would be delicious!

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Reviewer:

Crystal

Reviewed: Jul. 27, 2011

Best oatmeal cake ever.

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Reviewer:

Kamat

Reviewed: Jul. 5, 2011

Delicious! Lovely flavour and very light and moreish. I cooked mine in a 2lb loaf tin and it rose beautifully. It really doesn't need icing it's so moist.

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Reviewer:

Catkin

Cooking Level: Expert

Living In: London, Greater London, England, U.K.

Reviewed: Feb. 21, 2011

As one of the reviewers suggested, I substituted applesauce for the oil. Coupled with the oatmeal, the result was one heavy cake--very dense. If I make this again I'll go for the fat and add the oil.

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Reviewer:

educator10

Reviewed: Feb. 6, 2011

Excellent recipe. I used butter cream with cream cheese for the frosting.

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Reviewer:

pkall

Reviewed: Dec. 19, 2010

I did make some adjustments like using applesauce for the butter, adding an additional T. of cocoa, and 1/2 t. of cinnamon. I thought the cake had a nice flavor, but wasn't expecting it to be so "chewy". This is the first time I have used oatmeal in a cake. Thanks for the recipe.

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