Oatmeal Cake II

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Most Helpful Positive Review

May 16, 2003

I made this for my family of six. Most of us loved it, but my teenage son thought it was kind of sweet. He still ate it all. LOL My only comment would be that I used a 9 X 13 pan and that was plenty big. The cake was less than an inch tall using that pan. I've never seen a 13 X 15 pan, but I can't imagine it would have given me a very thick cake if I had used one. We'll definitely be making this again! Thanks!

—CANDIMANN

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Most Helpful Critical Review

Oct 01, 2010

This cake was good: sweet and hearty. Nonetheless, i can't give it any more than three stars since my idea of an oatmeal cake is more.. oatmealy! I will definitely try it out again and add a bunch more of oats.

—mbfelix90

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57 Ratings

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Mar 31, 2007

Wow!! This was super easy and delicious. I baked it in a round pan (a 9x13 would have been too big, i think) and had a bit extra left over for a few muffins. I ommitted the raisins and added a crumb topping (1/4 cup flour, 1/4 cup brown sugar, 1 TB butter). Definitely will make this again!!

—jessica

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Mar 12, 2008

This was fabulous ! I used a 9x13 pan and increased the ingredients for 32 servings and it raised all the way to the top of the pan. I served it to a group of 16 and it was gone !!! No leftovers for me to bring back home. Everyone commented how moist and flavorful it was and several want the recipe. I did not add the raisins since I did not have any but I don't think it would have made that big of a difference. This cake is wonderful.

—PJJAMAS

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Mar 20, 2007

This was really good, although I did make some minor modifications. As suggested by other reviewers, I baked it in an 8x8 pan so it would not be so thin. I also added a little extra cinammon, used Splenda instead of sugar, and replaced the raisins with chocolate chips and chopped pecans. I will definitely make it again. Thanks!

—kj

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Jan 27, 2003

This was very good, I will make again. Very moist. I made cupcakes(muffins) instead, it made 19 at 3/4 full.

—MNMGANG

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Feb 20, 2009

I made a few changes to see if I could make do with less sugar: instead of white sugar I used 1/3 c. honey. I increased the brown sugar to 1 and 1/3 cup, and used 2 tsp. cinnamon (not one) and instead of butter I used 3/4 c. applesauce. It was moist and good.

—eattolive

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Mar 19, 2007

This is an excellent basic recipe using oatmeal. I made it into muffins. I think it would be more interesting if it contained fresh berries instead of raisins. Adding a little wheat germ or flax seed would make it healthier and the sugar could be reduced or substituted. Overall, it made a great breakfast cake/muffin and could benefit from individual variations on the recipe.

—suzweex

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Nutrition

Calories
141 kcal
7%

Carbohydrates
23.8 g
8%

Cholesterol
28 mg
9%

Fat
4.6 g
7%

Fiber
0.7 g
3%

Protein
1.9 g
4%

Sodium
137 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oatmeal Cake II

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 141
** Calories from Fat: 41

% Daily Value *
** Total Fat 4.6g 7 %
** Saturated Fat 2.6g 13 %
** Cholesterol 28mg 9 %
** Sodium 137mg 5 %
** Potassium 60mg 2 %
** Total Carbohydrates 23.8g 8 %
** Dietary Fiber 0.7g 3 %
** Protein 1.9g 4 %
** Sugars 14.8g
** Vitamin A 3 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 7 %
** Thiamin 9 %
** Niacin 7 %
** Vitamin B6 1 %
** Magnesium 3 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.