Friday, February 24, 2012

Oatmeal Cream Pie Cake!


I don't think I ever met someone that didn't like Little Debbie snacks.
The only bad thing about all those yummy, pre-packaged treats is those darn trans fats! When I was in my teens (so long ago), I used to buy the boxes of  Little Debbie Fudge Rounds, and Oatmeal Cream Pies and eat them all. The whole box. In one sitting.
How do we eat such horrible things in our teenage years and not die from artery's clogging and diabetes?


I'm all about the living it up, and having a 'who cares' kind of attitude when it comes to good food once in awhile. Okay, fine, almost every day. But seriously, when the world ends, I am convinced we could survive anything if we just build a force field of Twinkies and Cream Pies around our homes.


Oh, and just kidding about the world ending part. Personally, I think it's a bunch of silliness. So stop worrying, you worry-ers.


And go make this cake. It's so good. So, so good, in fact, that I made a whole cake 2 nights ago, and by the next morning, this piece was the only one left after what I ate for breakfast.






It was a nice change from chocolate cake, or anything super rich like I usually seem to be drawn to making.


The only thing I would probably change next time is the filling. I think I'd make it fluffier. It was quite runny,because the original recipe I was following called for shortening, and I didn't have any... but it was still ridiculously tasty. Like a massive, ooey-gooey Little Debby Oatmeal Cream Pie.


Oatmeal Cream Pie Cake


Pre-heat oven to 350.


For the cake, cream together:

  • 1 cup butter
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 tbsp. molasses
  • 1 tsp. vanilla
  • 2 eggs
Mix together:
  • 1 1/2 cups flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/4 tsp. cinnamon
  • 1 1/2 cups oats
Slowly mix in flour mixture to butter/sugar mixture, and fold in oats.

Grease and Flour 2, 9" round cake pans.
Divide batter between pans.
Bake in pre-heated oven for 18-20 minutes, or until toothpick in center comes out fairly clean. It's okay so long as the cake is jiggling in the middle.

Allow cakes to cool in pan for 10 minutes before inverting out onto a wire rack and allow to cool completely.

Time to make the frosting!
  • 1, 14 oz jar fluff (or 2, 7 oz.)
  • 1, 8 oz package of cream cheese
  • 2-3 cups confectioners sugar
  • 2 tsp. vanilla
Beat all ingredients together on high for 2 minutes.
Place one layer of cake onto a plate, and frost with half the frosting. Place second layer on top and frost with most of remaining frosting...you will have some leftover.
sprinkle with a few dashes of cinnamon.


Enjoy!

13 comments:

  1. So, is the frosting/filling too sweet?

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    Replies
    1. It is pretty sweet. I made it today.. Havent tasted the finished product yet.

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    2. it is VERY sweet, but my sweetness scale is a lot higher than most people's! I hope you liked the end result!

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  2. Found this on Pinterest and can't wait to try it! I LOVE Little Debbie Oatmeal Creme Pies (uh, such was the bulk of my food as a kid) and this cake looks AWESOME.

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  3. Your post mentions the original recipe for the frosting calls for shortening, but I don't see any in the recipe you posted or a substitution that you could have made for it. Did you accidentally leave it out of your post or did you modify the original recipe to the one you've posted? Thanks! This looks amazing and I'd love to try it!

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    Replies
    1. nope! I modified it to make it work without it :) the recipe posted is correct, but its always safe to double check! I hope you like it :)

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  4. I made this yesterday and it is delicious!! Megan

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  5. What kind of oats? quick or instant?

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  6. old fashioned rolled oats are best I found :)

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  7. Another frosting question. You said you would make it fluffier next time. How? Would you add more powdered sugar, or beat it longer? Would a little cream of tartar help to stiffen it?

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  8. Do you use instant or old fashioned oats? Cool before adding to the recipe?

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    Replies
    1. That should say cook, not cool!

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