Reviewed: Jul. 31, 2012

This cake is awesome! I always use self-rising flour so I leave out the salt and baking soda. Don't like nutmeg (too strong) so I left that out too. Other than that, I followed the recipe exactly. Served it to guests and husband--everyone LOVED it, especially husband! This will become my "go to" recipe for potlucks or family meals from now on!

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Reviewer:

rmh3856

Reviewed: Mar. 9, 2012

Outstanding cake that came out beautifully. I used old fashioned oats, which I think makes a difference. I used pecans instead of walnuts, and may cut back (1/2 - 1 cup) on them next time I make this (there WILL be a next time). Thanks!

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Reviewer:

Kym's Kitchen

Cooking Level: Intermediate

Reviewed: Jul. 31, 2011

I'm glad I read the reviews before I tried this recipe. Too sweet was used a lot, so I reduced each of the sugars to 3/4 C. and reduced the water to 1C. I also used vegetable oil and applesauce instead of butter. I prefer more of a spice flavor, so I used 1T of pumpkin pie spice instead of the cinnamon and nutmeg. I was very pleased with the outcome. I skipped the icing because the cake is sweet enough and there's really no need.

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Reviewer:

Lacy

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: Mar. 17, 2011

This cake is great! I cut down on the sugars and used pecans instead of walnuts! This one is definitly a keeper!!

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Reviewer:

Sharon

Reviewed: Nov. 28, 2010

Too sweet . Did not raise.

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Reviewer:

elaine

Cooking Level: Expert

Home Town: Mayville, New York, USA

Living In: Fayetteville, Georgia, USA

Reviewed: Oct. 17, 2010

Excellent recipe! I think it's actually better when it's cool, or even the next day. It almost like letting it sit for a day softens the flavors and mellows the sweetness or something. The cake is very sweet, but it's supposed to be that way, in my opinion. Since it is so rich, you could cut it into bite size pieces and serve a very large crowd. I did use old fashioned oats because that's what I had on hand, and it still came out fine. I might reduce the nutmeg a little. A day later the flavor is great, but straight out of the oven, the nutmeg was a little overpowering for my tastes. Awesome cake recipe that I definitely think I'll make again!

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Reviewer:

TIFF1124

Cooking Level: Intermediate

Living In: Belfair, Washington, USA

Reviewed: Apr. 10, 2010

Tried this today using Splenda instead of sugar...it fell, although it does taste good. Other than substituting the sugar I followed the recipe exactley , next time I will use sugar.

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Reviewer:

Janet

Reviewed: Feb. 15, 2010

Moist and delicious! I made the cake recipe as is, but ran out of a few ingredients for the icing so I made the following modifications: only 1 cup brown sugar, buttermilk instead of evaporated, 1 cup pecans instead of 1.5 of walnuts. Not too sweet, as other reviewers suggested.

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Reviewer:

ChefMom

Cooking Level: Expert

Reviewed: Jan. 16, 2010

Following other reviews, I only put 1/2 as much sugar. I think next time, I might cut the flour a little, since it was a little dry with 1 cup (total) less sugar. Still very good!

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Reviewer:

TERESITA79

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jan. 7, 2010

Wow. Oatmeal transforms from a healthy breakfast food, into a sweet tooth's dream. Moist, gooey, caramely-mmm! Take this to your next potluck or picnic, and watch even the crumbs disappear!

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