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51

Maple-Oatmeal Cake

Prep 30 min
Total 2 hr 30 min
Servings 12

A recipe so timeless and so delicious, it’s bound to become an heirloom. This simple cake gets its perfectly moist texture from oats that are soaked in milk and then folded into the batter. A luscious maple frosting completes the treat with cozy sweetness. MORE+ LESS-

By Betty Crocker Kitchens

September 1, 2017

Ingredients

Cake

1 1/4

cups milk

cup quick-cooking oats

box Betty Crocker™ Super Moist™ yellow cake mix

1/2

cup packed brown sugar

1/2

cup butter, melted

eggs

teaspoon vanilla

Frosting

container Betty Crocker™ Rich & Creamy vanilla frosting

1/3

cup real maple syrup

1/2

teaspoon maple extract

Fresh berries, chopped pecans, sweetened whipped cream, if desired

Steps

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1

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2

In 1-quart saucepan, heat milk to boiling over medium-high heat. Stir in oats; remove from heat, and let stand 10 minutes.
3

In large bowl, beat cake mix, brown sugar, melted butter, eggs, vanilla and oatmeal mixture with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
4

Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
5

In medium bowl, beat frosting, maple syrup and maple extract with spoon until well blended. Spread over cake. Cut into 4 rows by 3 rows. Serve each piece with remaining ingredients. Store loosely covered at room temperature.

Expert Tips

To ensure best results in this recipe, use quick-cooking oats.
To make 2 cups whipped cream, place medium deep bowl and beaters in freezer or refrigerator to chill. Place 1 cup heavy whipping cream and 2 tablespoons powdered sugar in bowl. Beat on low speed until mixture begins to thicken. Add 1/2 teaspoon vanilla; beat on high speed until whipped cream forms soft peaks.