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Favorite Oatmeal Cake From '80s Rolls Out Torrent Of Your Recipes

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By JEFF HOUCK, The Tampa Tribune

Published: February 6, 2008

When Gretchen Murphy asked for an Oatmeal Cake recipe a few weeks ago that had been printed in the Tribune in the '70s or '80s, she probably had no idea the torrent of response she would inspire. We got more letters and e-mail in one week than we have in more than six years.

It all started with a note by Nancy Michel of Lakeland.

"I was the person who sent in that recipe to the 'Favorite Recipe' column around 1982," Michel says. "I still have the clipping, with my comments about why it was my favorite ... and it's still high on my list.

"Every time I make it, I think surely it would be even better if I added some chocolate chips to either the cake or the topping, but I haven't tried it (yet). I'm pleased to share the recipe, again." Her Rolled Oats Cake and Oatmeal Cake Topping accompany this article.

Then the flood of correspondence began.

Maxine Cockerill of Brandon sent her Lazy Daisy Oatmeal Cake, which she says came from a book by Mary Alden for the Quaker Oats Co. published around 1963.

"Everyone seems to love this cake," Cockerill writes, "ESPECIALLY the men."

Sending us similar recipes were: Dottie Goetsch of New Port Richey, Jane Szeltner from Spring Hill, Dolores Fritz of Zephyrhills, Elaine Hall of Avon Park, Gail Ellis of New Port Richey, Sandy Lehigh of Riverview, June Baldwin of Riverview, Patricia Moore of Oldsmar, Adaire Graham of Valrico, Marjorie Knapp of Oldsmar, Nancy Fike of Zephyrhills, Judy Lento of Sebring, Carletta Wells of Clearwater, Louise Dye of Tampa, Janet Lehan of Sun City Center, Jan Lively of Lutz and Mildred Simpson.

"My mother used to make this all the time when I was a child," Lively writes. "It is indeed one of the most moist and delicious of all the cakes she baked."

Bonnie Slater of Sebring says her version was obtained "over 40 years ago from a good friend in Kodiak, Alaska. Della was her name. It holds up real well and gets better with time."

Gail Wise of Tampa reduces the calories by using an egg substitute and Splenda versions of white and brown sugar. She also uses mini loaf pans and shortens the baking time by 15 to 20 minutes.

Jane Harkness of Tampa says a neighbor "gave it to me some 45 years ago, and I have made it many times over the years. It's delicious without the topping, too."

Lynn Green of Zephyrhills remembers her dad making the cake in the 1960s for family get-togethers. "It truly is very good," she writes. "My children loved it when Grandpa made it for them."

Ruth Monnick of Tampa sent her recipe card, complete with notations: "1997, V. Good. Can't stop eating this cake!"

Pat Curtis of Odessa sent her recipe-box cards, too. "I have used this recipe for many years. Good for church potlucks."

Annie-Kate Carpenter of Tampa shares that her mother "put this recipe in the Tampa Woman's Club cookbook well before her passing in 1984. It was chosen for inclusion in '100 Years of Service, 1900-2000.'"

Alyce McCathran of Apollo Beach e-mails, "My sister found a recipe card with this oatmeal cake recipe on it lying in a parking lot this past New Year's Day. It looked so good, she baked it for some friends who had a death in the family, and they loved it! Then she baked it for us to take to a family function and everyone there loved it, too. We are happy to share our 'found treasure.'"

Bill Corbin of New Tampa found his version in a local weekly newspaper in upstate New York during the mid-1960s. "I too often make it without the icing, using just a sprinkle of powdered sugar at serving time. It's one of my all-time favorites."

Alaine Gentner of Riverview sent an identical version, except for the handle: Hurricane Oatmeal Cake.

"I like the name of this one," Gentner says.

Loretta Haddock in Plant City found an oatmeal cake recipe in her mother's old recipe box. "She made this a lot when I was a kid. We could not wait until this was out of the oven. It was so moist and good."

Her recipe was similar to Cockerill's but had a different topping, featured above.

Polly Riffel of Land O' Lakes sent a chocolate version of the cake as well.

Another Recipe Found

Greg Walleigh of Palm Harbor found a crab and artichoke recipe for Art Fuxan of Tampa.

Recipe Requests

In return for the artichoke dip, Walleigh wants a "recipe for deviled crab and a recipe for New England clam chowder."

Mrs. Hubert Allen of Dunedin writes, "My brother needs recipes containing the rind of tangerines, such as cream pie, bread, etc."

A reader in Avon Park e-mails to say, "I need to know how to make a Chocolate Gravy for my wife's breakfast of hot biscuits on Valentine's Day morning. Can you help me get lucky?"

Perhaps a reader has a gravy recipe. The luck, my friend, is up to you.
ROLLED OATS CAKE

1 1/4 cups boiling water

1 large cup quick-cooking oats

1/2 cup margarine

1 cup white sugar

1 cup brown sugar

2 eggs

1/2 teaspoon salt

1 1/3 cups all-purpose flour

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon cinnamon

Pour boiling water over oats and margarine; let stand 20 minutes.

Meanwhile, mix white and brown sugars with eggs in a large bowl. Add remaining ingredients; beat well. Stir in the oats mixture. Bake in a greased 9-by-13-inch pan at 350 degrees for 35 to 40 minutes.

OATMEAL CAKE TOPPING

6 tablespoons melted margarine

1/2 cup brown sugar

1/4 cup evaporated milk (do not dilute)

1 teaspoon vanilla

1 cup flaked coconut

1 cup chopped nuts

Mix all ingredients, and spread on hot cake. Return cake to oven for 5 to 10 minutes. Serve warm or cool.

May be topped with vanilla ice cream, whipped cream or whipped topping.
LAZY DAISY OATMEAL CAKE
For cake:

1 1/4 cups boiling water

1 cup Quaker or Mother's Oats (quick or old-fashioned, uncooked)

1/2 cup butter, softened

1 cup granulated sugar

1 cup firmly packed brown sugar

1 teaspoon vanilla

2 eggs

1 1/2 cups sifted all-purpose flour

1 teaspoon soda

1/2 teaspoon salt

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

For frosting:

1/4 cup butter, melted

1/2 cup firmly packed brown sugar

3 tablespoons half-and-half or light cream

1/2 cup chopped nuts, pecans or English walnuts

3/4 cup shredded coconut

For cake, pour boiling water over oats; cover and let stand 20 minutes. Beat butter until creamy; gradually add sugars, beating until fluffy. Blend in vanilla and eggs. Add oatmeal mixture; mix well.

Sift together flour, soda, salt, cinnamon and nutmeg. Add to creamed mixture, mixing well.

Pour batter into well-greased and -floured 9-inch-square pan. Bake in preheated moderate oven (350 degrees) for 50 to 55 minutes. Do not remove cake from pan.

For frosting: Combine all ingredients, and spread evenly over cake. Broil until frosting becomes bubbly. Serve warm or cold.
OATMEAL CAKE TOPPING

1/4 cup buttermilk

1/2 cup brown sugar

3 tablespoons half and half or canned milk

1/3 cup chopped nuts

3/4 cup coconut

Combine ingredients, and spread over cake. Broil the topping until it starts to bubble.

CHOCOLATE OATMEAL CAKE
1 cup quick-cooking oatmeal

1 1/3 cup boiling water

2 cups packed brown sugar

1/2 cup melted margarine

2 eggs

1 3/4 cups all-purpose flour

2 tablespoons cocoa

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons vanilla extract

1 package chocolate chips
2/3 cups chopped pecans

In a large mixing bowl, pour boiling water over the oatmeal and let stand for 10 minutes. Add the brown sugar and melted margarine, and beat well. Add eggs one at a time, and blend well. Then add flour, cocoa, baking soda and salt, mixing well. Sitr in vanilla, chocolate chips and chopped pecans.

Pour into a greased and floured 9-by-13-inch baking pan. Bake in 350-degree oven for 30 minutes or until a toothpick inserted in center comes out clean.

This recipe also makes 24 cupcakes. Frosting is not needed.

CHEESE CRAB AND ARTICHOKE DIP

4 ounces cream cheese

1/4 cup shredded Monterey Jack cheese with jalapeno peppers

2 tablespoons shredded Romano cheese

2 tablespoons shredded Parmesan cheese

1/4 cup mayonnaise

2 tablespoons white wine

1 cup canned artichoke hearts (chopped and drained)

1/4 teaspoon Old Bay seasoning

8 ounces crabmeat

Salt and pepper to taste

In a medium saucepan, heat all cheeses, mayonnaise and white wine, stirring constantly until melted and well-blended. Gently stir in artichoke hearts, Old Bay and crabmeat; mix thoroughly, but do not boil.

Bake in greased casserole dish in 450-degree oven until it's bubbly and the top is browned. Serve with crackers or vegetables for dipping.

Looking for a recipe? Have one to share? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601, or jhouck @tampatrib.com. Recipes are not tested. Keyword: Recipes, to check out the recipe archive. Search for recipes from this column and sha

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