Oatmeal Chocolate Chip Cake Recipe


Oatmeal Chocolate Chip Cake - Photo

This Oatmeal Chocolate Chip Cake recipe is one of those rare desserts that will please almost everyone, especially the children. I promise, if you like chocolate, you will love this cake.

Ingredients

CAKE

  • 8 ounces chocolate chips (small package)
  • ½ teaspoon liquor, such as bourbon, or Scotch*
  • 1 ½ cups flour (plus 2 tablespoons)
  • 1 cup rolled oats
  • ½ cup unsalted butter, cut into small cubes, at room temperature
  • 2 large eggs, slightly beaten
  • ¾ cup granulated sugar
  • 1¼ cups dark brown sugar (packed)
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1½ teaspoon cinnamon

CREAM CHEESE FROSTING

  • 5 tablespoon unsalted butter, softened (do not use margarine)
  • 5½ ounces cream cheese, softened slightly (chilled works better)
  • 2 cups powdered sugar, sifted
  • ¾ teaspoon vanilla extract

Directions

THE CAKE

  • Preheat oven to 375°.
  • Butter the sides and bottom of a 9″x13″ baking pan.
  • Toss chocolate chips with liquor* in a small bowl.
  • Sprinkle 2 tablespoons of flour over the chips and toss until coated. Set aside.
  • Heat 1¼ cups water to boiling.
  • Place the oats and butter in a large bowl.
  • Pour boiling water over oat mixture. Wait 30 seconds and stir to moisten oats and melt the butter.
  • Set aside for 25-30 minutes.
  • Whisk eggs, sugars, salt, baking soda, baking powder, and cinnamon.
  • Fold in oatmeal, stirring until well combined. Fold in remaining flour, and then stir in chocolate chips.
  • Pour batter into prepared pan.
  • Bake 40-45 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack for 30 minutes.

THE FROSTING

  • Beat butter until smooth. Add cream cheese and beat until combined.
  • Beat in confectioners’ sugar and vanilla extract until smooth (about 1 minute).
  • Cover bowl and refrigerate for at least 30 minutes.
  • Spread a thin layer of frosting over cake.
  • Chill for 15 minutes before serving.
  • Store covered cake in refrigerator for up to 3 days.

Servings: 18                                                                                                                         
Preparation Time: 20 minutes
Cooking Time: 45 minutes

Recipe Tips

You can experiment with liquor choices. Frangelico is very good.

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