Fabulous Oatmeal-Bran Cake

Fabulous Oatmeal-Bran Cake

38 Reviews 4 Pics
Carol Farrington
Recipe by  Carol Farrington

“Incredibly moist cake is also great for muffins. Very light-it will disappear very quickly.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 8 or 9 inch layer cake

Directions

  1. Pour boiling water over oats and bran cereal, and let stand 10 minutes.
  2. Combine the remaining ingredients, and add oat mixture to them. Pour into two 8 or 9 inch pans.
  3. Bake at 350 degrees F ( 175 degrees C) for 30 to 40 minutes. To make muffins bake about 15 minutes, or until toothpick comes out clean.

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Reviews (38)

Rate This Recipe
FOXTROT1
67

FOXTROT1

Moist and light. I substituted the shortening with vanilla yogurt and a tbsp of oil, and it turned out great too.

Sally S.
31

Sally S.

My family loved these muffins. I used a stick of butter instead of shortening, I cut the sugar in half, and used half whole wheat flour and half unbleached all-purpose flour. I made 12 small muffins and one 9-inch square cake with this- they were small, and the cake was thin (shallow), but they were tasty! The muffins were gone before breakfast was officially done. Next time I will probably add nuts, and maybe raisins.

Sarah
27

Sarah

People go crazy every time I make this! I often switch out applesauce for the shortening, and it's still wonderfully moist. For something more indulgent, I make a cream cheese icing and decorate with toasted almonds and coconut. This cake is famous!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 148 cal
  • 7%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 25 g
  • 8%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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