Fabulous Oatmeal-Bran Cake

SUBMITTED BY: Carol Farrington PHOTO BY: Cheesecakemama

"Incredibly moist cake is also great for muffins. Very light-it will disappear very quickly."

SERVINGS & SCALING

Original recipe yield: 2 - 8 or 9 inch layer cake

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INGREDIENTS

1 1/2 cups boiling water
1/2 cup rolled oats
1/2 cup whole bran cereal
1 cup white sugar
1 cup packed light brown sugar
1/2 cup shortening
2 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups all-purpose flour

READ REVIEWS (27)

DIRECTIONS

Pour boiling water over oats and bran cereal, and let stand 10 minutes.
Combine the remaining ingredients, and add oat mixture to them. Pour into two 8 or 9 inch pans.
Bake at 350 degrees F ( 175 degrees C) for 30 to 40 minutes. To make muffins bake about 15 minutes, or until toothpick comes out clean.

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REVIEWS

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Reviewed on Nov. 17, 2005 by FOXTROT1

Moist and light. I substituted the shortening with vanilla yogurt and a tbsp of oil, and it turned out great too.

6 users found this review helpful

Reviewed on Nov. 26, 2007 by lisentume

I made this tonight trying to find a healthier alternative for Thanksgiving cake. This was fabulos! I added 1 tsp vanilla, 1/2 white and brown sugars, and 1/2 cp vanilla ff yogurt w/1 tbsp canola oil. I also added 1 cp shredded zucchini, 1/2 cp raisins and 1/2 cp pecans. Had to bake about 15-20 minutes longer as a muffin so the inside would get done. Great recipe: only 3 points a muffin if you are on Weight Watchers!

5 users found this review helpful

Reviewed on Jan. 14, 2006 by Sally S.

My family loved these muffins. I used a stick of butter instead of shortening, I cut the sugar in half, and used half whole wheat flour and half unbleached all-purpose flour. I made 12 small muffins and one 9-inch square cake with this- they were small, and the cake was thin (shallow), but they were tasty! The muffins were gone before breakfast was officially done. Next time I will probably add nuts, and maybe raisins.

4 users found this review helpful

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