Cinnamon Oatmeal Cake

 

     This cake has 3 layers and is filled with a very rich buttercream. I meant to give it that rustic feel so I didn't ice the cake completely. I went around the neighborhood looking for a bunch of flowers that would compliment the cake. The ending result looked so beautiful with the flowers and leaves!

 

Here's the cake recipe that I used:

 

Ingredients:

1/2 cup quick-cooking oats

3/4 cup boiling water

1/4 cup shortening

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

2/3 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

What to do:

Place oats in a small bowl; add boiling water. Let stand for 20 minutes.

In a small bowl, cream shortening and sugars. Add oat mixture and egg; mix well. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and beat until combined.

Pour into an 8-in. fluted tube pan coated with cooking spray. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 6 servings.