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Oatmeal Cream Cake

43m
Serves 1
facebook.com

Oatmeal Cream Cake

facebook.com
43m
Serves 1

Directions

  1. 1Combine quick cooking oats and milk and let them sit while preparing the rest of the cake.
  2. 2Cream softened butter, granulated sugar, and brown sugar together.
  3. 3Add eggs, cinnamon, vanilla extract, and dark molasses to the butter and sugar mixture and mix well.
  4. 4Incorporate all-purpose flour, baking powder, and baking soda into the wet ingredients, mixing on low speed until mostly combined.
  5. 5Fold in the soaked oats and milk mixture with a spatula.
  6. 6Pour the batter into a 9x13 inch pan.
  7. 7Bake the cake at 350 degrees Fahrenheit for 43 minutes.
  8. 8For the cream, cream shortening by itself first.
  9. 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.
  10. 10Add a full container (213 grams) of marshmallow fluff and mix until incorporated.
  11. 11Once the cake has cooled (preferably fully), poke a few holes in it.
  12. 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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