Ingredients:
150g rolled oats (uncooked)
360ml water, boiling
100g butter
300g sugar
2 eggs
140g plain flour, sifted
70g cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
Method:
Combine the rolled oats and the boiling water in a heat proof bowl. Stir to combine then set aside to cool completely. Meanwhile, cream together the sugar and butter until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now add the cooled oatmeal mixture, beating to combine then fold in the flour, cocoa, baking soda, salt and vanilla. Beat the batter to mix all the ingredients thoroughly then turn into a well greased cake tin (about 30 x 20 cm) and transfer to an oven pre-heated to 170°C.
Bake for about 35 minutes, or until the top is golden and a skewer inserted into the centre of the cake emerges cleanly. Allow to cool for 10 minutes in the tin then transfer to a wire rack to cool completely. If desired decorate with melted chocolate (it's traditional to add a drop of whisky or Drambuie).
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