Directions
- 1Combine quick cooking oats and milk and let them sit while preparing the rest of the cake.
- 2Cream softened butter, granulated sugar, and brown sugar together.
- 3Add eggs, cinnamon, vanilla extract, and dark molasses to the butter and sugar mixture and mix well.
- 4Incorporate all-purpose flour, baking powder, and baking soda into the wet ingredients, mixing on low speed until mostly combined.
- 5Fold in the soaked oats and milk mixture with a spatula.
- 6Pour the batter into a 9x13 inch pan.
- 7Bake the cake at 350 degrees Fahrenheit for 43 minutes.
- 8For the cream, cream shortening by itself first.
- 9Gradually add 3 cups of icing sugar, 2 teaspoons of vanilla extract, and 2 tablespoons of whipping cream to the shortening and mix until smooth.
- 10Add a full container (213 grams) of marshmallow fluff and mix until incorporated.
- 11Once the cake has cooled (preferably fully), poke a few holes in it.
- 12Ice the cake with the prepared cream.
Ingredients
- 1 cup quick cooking oats
- 1 cup milk
- 0.5 cup softened butter
- 0.66 cup granulated sugar
- 0.66 cup brown sugar
- 2 eggs
- 2 tsp cinnamon
- 2 tsp vanilla extract
- 1 tbsp dark molasses
- 1.33 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup shortening
- 3 cups icing sugar
- 2 tbsp whipping cream
- 213 grams marshmallow fluff
Equipment
9x13 pan
Tips
- Adding molasses makes the cake super moist and fluffy.
- You can adjust the amount of icing to your preference.
- Poke holes in the cake for extra icing throughout.
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