Oatmeal Cake and Penuche Frosting

Oatmeal Cake and Penuche Frosting

This recipe was my mother’s and has become a favorite of our son, Scott, who is an astronaut. When he visited us recently, I sent this cake home with him. It rode well in the T-38 plane for his quick trip back to Houston.

Recipe

• 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.

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