Reviewed: Oct. 3, 2009

I tried this recipe as written and found the cake way too sweet w/so sweet a topping. Another problem may have been that I used 1-minute oatmeal. With so much icing the cake came out soggy. In my opinion, if you have to tweak a recipe, I don't think it should receive 5 stars. If you tweak it, why not resubmit w/adjustments to make the recipe better?

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ESPANA1

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Reviewed: Sep. 28, 2009

This cake is truly unique and delicious. I promise very few of your friends will have had this and they will love it!!!! You can also try sprinkling the coconut and nuts directly on the cake and then pouring the butter mixture right on top! It seeps into the cake and makes it nice and moist!

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Angela

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Reviewed: Sep. 1, 2009

I'd describe this as a somewhat heavy (no doubt b/c of oatmeal)spice cake w/ a German chocolate cake-type frosting. Followed recipe exactly and it was very easy to prepare. Husband loved it. I thought it was OK. We didn't think it was too sweet, just thought it was a little dense in consistency (maybe my soda was old?). Will try it again however.

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CatWoman

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Reviewed: Aug. 18, 2009

I doubled the recipe and made the following substitutions: all whole wheat flour for the all purpose, equal amount of unsweetened applesauce for the butter, 1/2 cup brown sugar and 1 cup Splenda for the sugar and I didn't have nutmeg so I used an equal amount of bottled ground fresh ginger. I also didn't bother with the topping - just served it plain. The cake was delicious, even though it came out a little denser than a white flour cake would. It was very easy to make and I will be making it again. This is a keeper!

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maryp539

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Reviewed: Jul. 27, 2009

AWESOME recipe. I made this for dessert last night; my husband loved it, and he actually hates cake. I'll definitely be making this again. Thanks for sharing!

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Angel

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Reviewed: May 30, 2009

This cake is wonderful!!! I followed the recipe exactly. I used sweetened coconut because I wasn't sure which to use. Next time I will use unsweetened because there is already quite a bit of suger in the topping. I also used the recipe for the topping (minus the coconut) for a loaf of banana bread I made and it turned out great!!

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mommy2b

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Reviewed: May 27, 2009

This cake is awesome. I made some changes though to some of the ingredients. I used 1/4 cup butter, 1/2 cup sugar, 1 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 cup of milk and it was perfect. I made a glaze for it too. I used allrecipe's Vanilla Glaze that was made with only conf. sugar, vanilla extract, and milk. I drizzled the glaze on the top. Just a little is needed. It was awesome.

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Iris M. Pacheco

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Reviewed: Apr. 26, 2009

I have made this recipe several time to take to potlucks at work. It is a big hit. This is the best oatmeal cake recipe I have ever made. The cake is moist and there is plenty of icing. I wouldn't change a thing about the recipe. Thanks for posting.

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doods

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Reviewed: Apr. 25, 2009

This cake is a crowd pleaser. I just made it for a church function and everyone was raving about how good it was. They all want the recipe. It is a nice old fashioned change to most desserts. I like to make it for Easter and other healthy holidays.

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Mighty Heidi

Cooking Level: Intermediate

Home Town: Kelso, Washington, USA

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Reviewed: Apr. 6, 2009

Very good.

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toothrees

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Reviewed: Feb. 19, 2009

This is funny... My Grandma Snyder gave me this exact recipe years ago and I cannot find it anywhere. I thought is was called Grandma Snyder's Cake because it was HER recipe..... Anyone know the origin of this recipe?

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Teresab

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Reviewed: Sep. 9, 2008

Excellent, decadently sweet cake. It's even better the next day, so make it the night before. Quick, easy and delicious!

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SWEETSPRING

Cooking Level: Expert

Living In: Antioch, Illinois, USA

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Reviewed: Apr. 21, 2008

I havent tried to make the frosting yet but it looks delish. The cake itself, I cut the recipe in half bc I just wanted a taste. I also substitued white flour for whole wheat flour. I made it three days ago and it still moist and yummy.

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Oh! Susannah

Cooking Level: Intermediate

Home Town: Tustin, California, USA

Living In: Berkeley, California, USA

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Reviewed: Sep. 8, 2007

I have been looking all over for this recipe, a senior citizen gave it to me years ago and I lost it while traveling all over the place. Thanks for posting this one.

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whiteswan

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Reviewed: Mar. 31, 2007

Very yummy. Quite dense, which is why I gave it 4 stars instead of 5.

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JESSJOYE

Cooking Level: Expert

Living In: Madison, Wisconsin, USA

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Reviewed: Feb. 6, 2007

This is a wonderful cake. I think it would be a cousin to the german chocolate cake without the chocolate.

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Kewaneecook

Cooking Level: Intermediate

Home Town: Newbern, Tennessee, USA

Living In: Kewanee, Missouri, USA

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Reviewed: Apr. 27, 2006

Wonderful! Tastes like a big oatmeal cookie!

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Angie

Cooking Level: Expert

Home Town: Bryant, Arkansas, USA

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Reviewed: Feb. 13, 2006

This recipe is great!

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Deborah K

Cooking Level: Intermediate

Living In: Auckland, Auckland, New Zealand

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Reviewed: Nov. 30, 2005

This is so Good. You can serve this at brunch or a special breakfast meal too. Don;t forget to serve with a little sweeted whipped cream or Cool Whip (I like the Extra Creamy kind).

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MLALAK

Cooking Level: Intermediate

Home Town: Dublin, Ohio, USA

Living In: Berea, Ohio, USA

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Reviewed: Oct. 5, 2005

WOW!! After reading a couple reviews, I too, put less sugar (1/2 c white, 1/2 c brown in batter, and only 1 c. brown in icing) and it gets more fabulous everytime I eat another piece!! Very moist, not too sweet but definately satisfies the sweet tooth. I also omitted the nuts but am going to try pecans next time. I've tried a lot of recipes on this site and don't leave reviews often but this one deserves the praise and I highly recommend it!

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