Oatmeal Cake

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The Weyhers’ daughter always asked for this unassuming little cake for her birthday, and it really is that good. We like to pretend it is a bowl of oatmeal and have it for breakfast.

11⁄4 Cups boiling water
1 Cup quick cooking oats
1⁄2 Cup vegetable shortening
1 Cup brown sugar
1 Cup white sugar
2 eggs, beaten
1 tsp. vanilla extract
11⁄2 Cups flour
1⁄3 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda

Frosting:
8 oz. cream cheese (we used the lower fat cream cheese known as Neufchatel cheese)
1⁄4 Cup butter (1⁄2 a stick)
1 lb. bag of powdered sugar
2 tsp. vanilla extract
2 Cups chopped nuts (we used pecans)

Add the boiling water to the oats and leave to stand for 20 minutes, stirring occasionally. Cream together the shortening and sugars then add the beaten eggs and vanilla. Mix together the dry ingredients and add to the creamed mixture along with the oatmeal mixture. Bake in two 9 inch greased and floured cake pans for 35-40 minutes at 375°.

Turn out and leave to cool before frosting.

To make the frosting, cream together softened (room temperature) cream cheese and butter, then blend in the sugar, vanilla, and nuts. Spread evenly over cake.

Yield: 12 good-sized slices. Prep. time: 10 minutes (plus 20 for the oatmeal ). Baking time: 40 minutes.