Oatmeal Chocolate Chip Cake
THis recipe was one we wanted to get just right before sharing. after two failed attempts, I finally have it figured out. THe second time i made it i was very careful to make sure I didn’t miss any ingredients, but it still didn’t turn out. both the Texture and flavor were off. Turns out after much research that I was messing up the order of INGREDIENTS. I found two very similar recipes online and read through the INSTRUCTIONs, incorporated some of those with my ingredients and that made all the difference.
Please don’t let oatmeal in the title scare you away. The quick oats are soaked in hot water and then mixed into the cake batter. Once it’s baked you can’t even taste or tell there is oatmeal in the recipe.
Oatmeal Chocolate Chip Cake
1 ¾ c. boiled water
1 c. raw quick oats
1 stick margarine
1 c. light brown sugar
1 c. sugar
2 large eggs
1 ¾ c. flour
1 teaspoon soda
½ teaspoon salt
1 TBSP unsweetened cocoa powder
1 (12 oz.) package chocolate chips
¾ c. chopped nuts, optional
Pour boiling water over oatmeal and let stand at room temperature for 10 minutes while you prepare the rest of the cake. Preheat oven to 350 degrees. Using either a stand mixer or hand mixer, cream butter and sugars until smooth and there are no clumps. Beat in eggs. Sift together flour, soda, salt, and cocoa. Slowly add to mixer until all combined. Will be a very stiff dough. On a low speed mix in all the oatmeal and water that has been sitting. Most of the water should be absorbed by now. Mix until it’s all combined. Add chocolate chips, and nuts if desired. Pour batter into a greased 9x13 pan. Bake at 350 degrees for 40-45 minutes.
Cake can either be eaten on it’s own, topped with chocolate frosting, or melted chocolate.
I have slowly melted semi sweet or dark chocolate chips in the microwave and spread on top of the cake.
Chocolate Frosting
6 Tablespoons milk
3 Tablespoons unsweetened cocoa powder
1/2 c. butter
3 3/4 c. powdered sugar
In a saucepan on medium low heat bring milk, cocoa powder, and butter to a boil. Stir constantly, this can burn to the bottom of the pan quickly. Take off heat right after it begins to boil. Whisk in powdered sugar. Pour over cake while frosting is still warm.
This recipe has been a great reminder of one of the biggest challenges we have run into during this process. our recipes have all been gathered from outstanding cooks. These women have been cooking and baking from scratch their whole lives. and have also been using the same recipes for many many years. in multiple cases we were given a list of ingredients with minimal instructions and we’ve had to come up with instructions on our own. We work really hard to make sure we have the INSTRUCTIONS written in a way that is easy to understand, and also chronologically correct. If for any reason we have instructions that are hard to understand or you question at all, please reach out to us! we want to make sure we have the exact right information available to you. and groceries are damn expensive, we don’t anyone to have to make a recipe more than once. Unless you love it of course.
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