Buttercream Oats

MJ brought home half a sheet cake the other day, remnants of a going away party. It was moderately fancy, as these things go: two slabs of white cake with pudding in the middle and a black and white buttercream frosting. I’m not fond of these things myself. Too, too sweet, and not enough chocolate chips. But suppose one were to repurpose them. Suppose one were to consider them an ingredient in oatmeal? (You knew that was coming, right? This isn’t a blog where you read “suppose one were to use this to feed the poor“).

I used water instead of broth (sheet cake in beef broth is a topic for another day), and added a standard-sized slab of the cake and icing, about what you’d get on a paper plate at a party with not too many attendees. Then, just for fun, I added a half of a large black buttercream flower.

Setup: 1/3 cup of stone ground rolled oats, one cup of water, a 1x2x4 slice of sheet cake with buttercream frosting, additional frosting to taste, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the sheet cake close to the end.

Results: Tasted a lot like a standard sweet bowl of oatmeal. It was a little runny, probably because the buttercream melted down, as did the pudding. Were I to do it again I’d cut back to 3/4cup of water. The ‘black’ frosting turned a lovely Seahawks Blue, so that it looked like I was eating a bowl of blue soup. This one’s a keeper. I might start attending parties again.

Rating: *****

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