German Oat Cake Recipes

CAPE BRETON OATCAKES

Steps:

• Stir together flour, oats, brown sugar, baking powder, and salt.
• Rub in shortening with fingertips until crumbly.
• mix in water with a fork until a ball forms, divide in half.
• On a floured surface roll out to 1/2" to 1/4" thickness.
• Traditionally they are cut into 2 1/2 inch squares, then triangles but some people like circles. your choice.
• bake on a greased baking sheet at 350 degrees for 15 minutes or until lightly browned.
• Cheers!

GERMAN SHEPHERD DOG CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottoms only of 2 (13x9-inch) pans with cooking spray. Line bottom of pans with waxed paper or cooking parchment paper; spray paper with cooking spray.
• Make and bake cake mixes as directed on boxes for 13x9-inch pans, using water, oil and eggs. Cool 10 minutes. Remove cakes from pans to cooling racks. Remove waxed paper; place top side up on cooling racks. Cool completely, about 30 minutes.
• With large serrated knife, trim off dome of cake to level surface, if needed. Line 2 small cookie sheets or trays with foil. Place 1 cake on each; cover with foil and loosely wrap each cake. Freeze about 5 hours or overnight until cakes are frozen.
• Meanwhile, cut out paper templates. Place 1 tablespoon white frosting in small resealable plastic bag; set aside. Tint 2 tablespoons white frosting pink using red or pink gel food color; cover and set aside. Place 1/4 cup white frosting in small bowl; cover and set aside. Tint remaining white frosting light brown using brown gel food color; cover. Place 3 tablespoons dark chocolate frosting in small resealable plastic bag; set aside.
• Remove cakes from freezer. Place templates over cakes as shown in photo. Cut cakes around templates. (Discard cake scraps or save for another use.) Cut leg piece in half horizontally to make 2 legs; round top edges slightly with knife. Round edges of muzzle to create a more rounded shape for nose.
• Arrange cake pieces on paper-covered cardboard as shown in photo to assure correct placement. Move all smaller pieces to cookie sheet; return to freezer to keep frozen for easier frosting.
• Spread light brown frosting over larger cake pieces on board to seal in crumbs. Add smaller pieces one by one, spreading light brown frosting over all exposed edges to seal in crumbs. Freeze about 15 minutes to set frosting.
• Frost entire cake with dark chocolate and light brown frosting as shown in photo. Use pink frosting for inside of ears. Create heart shape on chest with remaining white frosting as shown. With offset metal spatula or knife, make wavy strokes to create furry appearance. Use extra frosting to round edges of muzzle and legs to blend into body. Use sweeping strokes around face and tail toward outside of cake to resemble long fur. Scoop a little bit of light brown and chocolate frostings onto spatula; gently sweep over fur on legs for a more realistic fur appearance.
• Place 2 mints on face for eyes and 1 mint for nose. Cut off small bottom corner of bag containing dark chocolate frosting. Pipe mouth and paw prints onto cake. Cut taffy into 1x1/2-inch piece; round edges and make indentation down center to create tongue. Insert tongue into mouth. Fold chewy fruit snack in half lengthwise; place around neck as a collar and trim off excess. Store cake loosely covered at room temperature up to 1 day before serving.
• Just before serving, cut off about 1/2 inch of sucker handle. Insert remaining handle of sucker into cake just below collar for tag. Cut off small bottom corner of bag containing white frosting; pipe heart onto sucker and small amount onto eyes for "sparkle."

HEALTHY GERMAN CHOCOLATE CAKE OATMEAL

Steps:

• Combine oats, cocoa powder, flax seed, maple syrup, vanilla extract, and salt in a saucepan over medium heat; cook and stir until thick, 10 to 15 minutes. Transfer oatmeal to a bowl.
• Combine honey and coconut oil in a microwave-safe bowl; heat in microwave until melted, about 20 seconds. Pour honey mixture over oatmeal and top with pecans and coconut.

OATCAKES

Steps:

• Preheat oven to 350 degrees. Spread 1/2 cup rolled oats on a rimmed baking sheet and bake until light golden and fragrant, 8 to 10 minutes. Cool then transfer to a food processor; process until finely ground. Add flour, sugar, coarse salt, and pepper; pulse until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add 3 tablespoons cold water and pulse until dough just comes together, adding up to an additional tablespoon as needed.
• Turn dough out onto plastic wrap, shape into a rectangle and wrap in plastic. Chill for 45 minutes. Transfer chilled dough to a sheet of parchment paper. Sprinkle with remaining ¼ cup oats and roll into a 10-by-12-inch rectangle. Using a fluted pastry wheel, cut into thirty-two 2 1/2-by-1 1/2-inch rectangles. Sprinkle with flaky sea salt. If dough becomes soft, chill for 15 minutes.
• Arrange bars an-inch apart on two parchment-lined baking sheets. Bake until golden, 28 to 30 minutes. Transfer to a wire rack to cool.

GERMAN CHOCOLATE PICNIC CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• In medium bowl, stir topping ingredients until crumbly, using hands if necessary. Sprinkle evenly over batter in pan.
• Bake 31 to 37 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes before serving. Serve warm or cool. Store loosely covered.

GERMAN OAT CAKE

Steps:

• Combine water, butter, oats, and chocolate; let sit 20 minutes.
• Sift together flour, soda, and salt.
• Add brown sugar, eggs, and oatmeal mixture to dry ingredients.
• Bake in a 9x13 inch pan for 25-35 minutes.
• Frost while hot with topping.
• Topping:.
• Boil butter, cream, and brown sugar for 2-3 minutes; pour over warm cake.
• Sprinkle with chopped nuts.