Pumpkin Oatmeal Cake

Miss_Elaine's Note:

This is a variation of a cake recipe that I found on the insdie wrapper of canned pumpkin. We enjoy oatmeal in all forms, so I find ways to add it to my baking for that richer "whole grain" taste.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Serves: 15

Yield: 1.0 cake

• 4 eggs
• 1 cup canola oil
• 1 teaspoon vanilla
• 1 (15 ounce) can pumpkin (not pumpkin pie filling)
• 1 cup sugar
• 1 cup flour
• 1 cup rolled oat , ground finely in food processor
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• ½ teaspoon allspice
• ½ teaspoon salt

Directions:

1. Beat eggs, oil, and vanilla until frothy.
2. Add remaining ingredients, and beat with electric mixer until smooth consistency, or until well blended.
3. Pour into 13 x 9 pan and bake at 350 degrees for 35-40 minute or until a toothpick tests clean.
4. Frost with cream cheese frosting when cool.