Sunday, October 13, 2013

Chocolate Oatmeal Cake

More recipes from the premiere party!  I told you I made a lot of food that day :)

In addition to my oatmeal turtle bars, I thought it would be a good idea to make some sort of a cake.  I had recently pinned a bunch of sheet cakes, which would be the easiest and quickest, considering I also had about 7 other recipes to make (literally.)  One such cake was the chocolate oatmeal cake (I guess I had oatmeal on the brain).  I was intrigued because the Pinch of Yum blog called it The World's Best Chocolate Oatmeal cake.  I'm not sure how many chocolate oatmeal cakes there are in the world, but she is pretty trustworthy if she says it's the best; plus she's a teacher and the story to go with this cake was about how crazy teachers get when food shows up in the teachers' lunch room, which is so true.

The cake itself is a moist, chocolatey cake with chocolate chips for some extra chocolate action.  Personally, I think the real star of the cake is the frosting, though.  It's made by melting butter, sugar and  milk on the stove, and stirring in chocolate chips and marshmallows.  Lately all my butter creams have been crap (what's wrong with me!?) so it was nice to have a different recipe that turned out so beautifully.  It was a lot like fudge, and it hardens and gets those little cracks in it when you cut into it.  All in all, a beautiful, delicious, easy-to-make sheet cake that got rave reviews.  I will caution you that this was not a cake to make days ahead of time; by the next day, it was very dry; but on the day of baking, people were telling me it was the best chocolate cake they ever ate!


chocolate oatmeal cake
from Pinch of Yum

1 cup brown sugar
1 cup white sugar
1/2 cup butter, melted
2 eggs, lightly beaten with fork
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons unsweetened cocoa powder
1 cup quick cooking oats
1 3/4 cups boiling water
1 12-ounce bag chocolate chips, divided
6 tablespoons butter
6 tablespoons milk
1 1/2 cups sugar
1/2 - 3/4 cup chocolate chips
1/2 - 3/4 cup mini marshmallows


1) Preheat oven to 350.  With an electric mixer, cream the butter and sugars.  Add the eggs and mix well.

2) Add flour, soda, salt and cocoa and mix until just incorporated.  The batter will be very thick.

3) Add water to oatmeal and let stand for a few minutes.  Once oats are soft, add oats/water mixture to the batter and mix well.  Stir in half of the bag of chocolate chips (6 ounces).

4) Pour into a greased or buttered rectangular 9x13" cake pan.  Sprinkle the op of the cake with the rest of the bag of chocolate chips (6 ounces).

5) Bake at 350 for 30-40 minutes or until the surface springs back lightly when touched.  Let cool completely.

6)  For the frosting, melt the butter, sugar and milk in a large saucepan over medium-low heat.  Bring to a boil and boil for 30 seconds.

7) Reduce heat to low and add chocolate chips and marshmallows.  Stir or whisk until frosting is smooth.  Pour immediately over the cooled cake.  The frosting crystallizes almost immediately as it cools to it's important to get it on the cake while it's still piping hot.  Allow the frosted cake to cool for 5 minutes before serving.

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