This is a GREAT recipe. One of my professors made it for a meeting, and I insisted she give me the recipe. I just made a lower-fat version last night, I reduced the butter in the cake to 2 Tbsp and added 1/3 cup of applesauce, and reduced the butter in the topping to 2 Tbsp and used 1/3 cup of skim milk instead of the cream. Comes out almost as perfect as the original cake, and less guilt! :-)
Next time maybe double the topping.
This is the same receipe as the Kentucky Oatmeal Soice Cake which is a specialty at Atlanta's famed Horseradish Grill. The cake is more spectacular served with the restaurant's homemade caramel ice cream. At home serve it with Dulce con leche (vanilla ice cream with caramel swirls) available at your grocer. YUM!
This is a delicious dense rich cake that is very tasty everyone loved the cake. It doesn't rise much at all at least mine didn't and I thought I did something wrong but it wasn't even an issue once everyone tasted it. As one reviewer mentioned it only needs about 1 and half minutes under the broil that was very useful to know I kept a watchful eye on it and it was perfect I didn't serve it warm because I always make my cakes a day ahead of time I find the cakes taste better and it's one less thing to prepare the day of the dinner party. I did use less nutmeg then the recipe (half) called for that was the only other change I made. Thank you for this recipe I love oatmeal so this will become a favorite of mine.
This cake is to DIE for!! I followed the recipe exactly with the exception of the small adjustments needed for high altitude baking and my husband was eating it before it was even cool. Positively yummy - don't let the lack of rising or the finished looks scare you off; your friends and family will beg for more! Thanks for an incredible cake recipe!
My husband always raved about the Oatmeal cake he grew up with so I had to make it. Decided to try this recipe and it has been a hit with the entire family. The only thing I change is that I make twice the topping.
My family has been making a version of this cake since I was a kid. For the topping we add pecans and use sweetened condensed milk instead of cream & white sugar.
My husband loves oatmeal so I thought I would try this recipe for his birthday. I myself am not a sweet eater but I have to say this is probably the best cake I have ever eaten. Very moist and the melding of the oatmeal and cocconut is outstanding. I have already passed on this recipe and I plan to make it again soon--thanks for a great new flavor and great recipe.
I absolutely love it. My family loved it and I am definitely going to make it again for my boyfriend. My family doesn't like coconut so I didn't put any in. I also put in less butter and milk instead of cream (only because I didn't have cream). A good suggestion would be to poke holes in the cake before pouring the icing stuff on. It makes it soak through the whole cake. Yum!!!!!
This cake is ok. I used chocolate frosting instead of the topping since I was out of coconut. The texture is nice and moist and you'd never know there is oatmeal in it but I didn't care much for the flavor. Next time I'll add more spices to make it more like a spice cake and try the coconut topping which sounds great. The kids liked it but they never say no to cake.
