One Every Wednesday

My girlfriend, Becky, makes this stinkin' good cake with oatmeal.  Trust me, the photo doesn't do it justice; it is gooey, warm, and delicious!  I thought it would be just the thing to lift our spirits in times of disaster.  So, of course, I had to create a food storage version.  I made it with white flour, but I'm sure you could do half wheat as well.  Enjoy!

OATMEAL FREAKIN' CAKE (FOOD STORAGE STYLE)

Ingredients:

1 cup oats

1 1/2 cups boiling water

1/2 cup vegetable oil or shortening (I store both; shortening has a longer shelf life)

1 cup brown sugar

1 cup white sugar

4 Tbsp. dried egg powder

1/2 cup water

1 1/2 cups flour

1 tsp. cinnamon

1 tsp baking soda

1/2 tsp. salt

Directions:

Combine oats with boiling water.  Let stand.  In the meantime, cream shortening and sugars in mixing bowl.  Add powdered eggs, water and oatmeal mixture.  Blend well. Add all dry ingredients.  Bake 35 minutes at 350 degrees in 9 x 13 pan.  Pull out of oven and poke with holes.  Pour topping over warm cake and let seep into holes. Serve warm.

TOPPING:

2 Tbsp. powdered buttermilk (can buy this at Walmart)

1 cup powdered butter

1 1/2 cups water

1 cup brown sugar

1/2 tsp. baking soda

1 tsp. vanilla

1 Tbsp. Karo syrup

Combine ingredients and warm in sauce pan.  Pour over cake while still hot.