Reviewed: Apr. 16, 2011

I made this, with some changes. I used a 6" round baking dish and made a 2 layer cake, it baked perfectly in 35mins

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?SAM?

Reviewed: Jan. 13, 2010

THIS IS SO MOIST. EVERY TIME I MAKE IT I GET REQUESTS FOR THE RECIPE.

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pandora

Cooking Level: Intermediate

Reviewed: Dec. 12, 2009

Cake was very dense but enjoyable, topping was more like a thin macaroon than a frosting? We all liked it, all ate it - but it was a bit odd.

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SIRMIROM

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: Aug. 31, 2009

I usually like to make a recipe as it is, without any changes, the first time. I liked the nutmeg flavor---delicate, mellow. I was not concerned about the "wet oatmeal" ingredient, as I have a chocolate cake recipe made the same way. There was definitely a variance with the cooking time---it took an hour instead of 45 minutes. I just kept checking it every 5 minutes. Next time, I'll use a larger pan than recommended. I remember a delicious broiled-topping cake from my Jr. High school cafeteria. They didn't skimp on the topping, and it always sold out early. I actually plan on increasing the amount of broiled topping on this oatmeal cake recipe the next time I make it.

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GracieBonica

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Reviewed: Jun. 6, 2009

i doubled the recipe (used a 2" full pan) and upped the oven temp by 25 degrees. it was done in 18 minutes and turned out great.

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rockymountainedr

Reviewed: Apr. 30, 2009

Tasty cake! Took quite a bit longer than stated in the recipe- about 60 minutes here. Used cinnamon instead of nutmeg. Skipped the homemade frosting and to save time, used the store bought coconut pecan frosting. Really tasty! Will used this again.

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Jennie S.

Reviewed: Mar. 7, 2009

i made this with high expectations. Took much longer to bake than was told. I used half the butter it said to use in the topping. I also used butter instead of shortening in the cake and added a little cinnamon. Easy to make. Very moist! Couldn't taste the oats or even tell it had oats in it (texture)! Taste was ok, but nothing great. much better next day

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Tresha

Cooking Level: Expert

Reviewed: Jun. 1, 2008

Delicious. Just cook the topping on top of the stove first, it will thicken up then spread and broil.

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CORBAC

Reviewed: Feb. 28, 2007

The cake was great, but the 'frosting' top wasn't so thrilling. Definitely too much butter. After spreading it on, I waiting a minute for it to settle & then I had to get paper towels to blot up a LOT of butter. I'm a butter lover, too, so I was a little shocked at how greasy it would have been had I not done that. I'd prefer a thicker topping, a ganache maybe? But the cake was excellent, a BIG hit w/ my 2 & 4 year olds.

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