Sep 17, 2010

Sugar High

Just close your eyes and pour the sugar in the mixer. It's really really worth it.

Oatmeal Cake
1 cup old-fashioned rolledoats
1 cup boiling water
1/2 cup margarine
1 1/2 cups brown sugar
2 eggs
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. Combine oats and water and let stand while mixing the rest of the cake. Using an electric mixer, cream margarine and brown sugar in a large bowl. Add eggs and beat well. Sift together flour, soda, baking powder, and salt and add to egg mixture. Add vanilla, oats mixture, and nuts, if desired. Pour into a greased 9-by-9-inch or 11-by-7-inch pan and bake for 30 to 40 minutes. Cool and frost with penuche frosting.

Penuche Frosting
1/4 cup butter or margarine
3/4 cup brown sugar
1/4 cup cream or milk
2 1/2 to 3 cups confectioners’ sugar, sifted

In a saucepan, melt butter and sugar, stirring constantly over medium heat. Add cream slowly, cooking and stirring until bubbly. Remove from heat and stir in confectioners’ sugar until it is the right consistency to spread on cake. Decorate with nuts, if desired.

*I doubled both recipes and it made three 8" circles and the perfect amount of frosting.


shayna said...

But I never saw it with the candles. It's practically perfect in every way.

kate said...

you know exactly what i ilke

momacita said...

What kind of nuts are those? Did it taste as good as it looks? You know how I feel about penuche. My dad used to give me a box for Christmas and I would ration them out and try to eat only one piece per day, in little nibbles through the day. I had self-control in those days. That store, Martha Washington Candies, is no longer there in SLC. It had a taffy machine in the window and it was always pulling taffy. There penuche was called "Virginia caramels". I've tried making it but without much success.