Kenneth Roper has been telling me about his Oatmeal Cake for ages. A few weeks ago I decided it was time I tried the recipe out myself. The cake was every bit as good as Kenneth said it was.
Here’s what Kenneth told me about the cake-and how he told me to make it:
“When I was about 18 or 19 I worked with David Solesbee at American Thread for a couple of years. At our dinner break, David would have this wonderful cake made by his wife Shelvagine. She sent me a piece of this Oatmeal Cake and I really liked it. So a couple years ago, I called her and asked if she’d give me the recipe. She said “Lordy, I don’t know if I can remember what I did 48 years ago”…but she did.”
OATMEAL CAKE by Shelvagine Solesbee
Pour 1 1/2 cups boiling water over 1 cup Oatmeal and salt as if it were to be cooked.
Let stand while mixing the following: (if minute oats are used, don’t let stand this long.)
1 1/3 cups self-rising flour
1 cup granulated sugar
1 cup brown sugar
1/2 cup shortening
1 1/2 teaspoon vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon soda
Mix all ingredients together and add oatmeal. Mix all together, then pour into a 9 x 13 pan. Bake at 350 about 25 or 30 minutes or till done.
1 stick of margarine or butter
1 cup brown sugar (I use light brown)
2 tablespoons sweet milk
1 cup or 1 can of coconut
1/2 cup pecans (optional…I used small can of crushed pineapples)
Melt butter and mix all topping ingredients together, adding nuts or pineapples and coconut
last. Pour over cake and put under broiler in oven till top is brown. (Watch real close cause it burns real easily. As soon as I take the cake out to put the topping on, I put the oven on broil.)
Have you ever had oatmeal cake before? If not, give Kenneth and Shelvagine’s recipe a try I know you’ll be glad you did-YUM! Perfect with a cup of coffee or a tall glass of milk.