Oatmeal Chocolate Chip Cake

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I’m not sure how I came across this recipe, but I’m sure glad I did! Not only did I think it was fantastic, but it was it a huge hit at the office as well. And since it’s yet another spectacular recipe from Baked, you can believe I’ll be checking out the bakery next time I’m in NYC!

Referring to this as a cake is a bit misleading–it’s more like a 9×13 pan full of delicious, addictive, chewy oatmeal cookie with chocolate chips topped with cream cheese frosting. I know, how can it possibly be bad?

Oatmeal Chocolate Chip Cake

Note: Until this recipe, I’d never made anything that required pouring hot water over oats and butter, so I found this a little strange. Also, my oat mixture got got a little gummy while it was cooling, so I wonder if I should have used slow cooking rather than quick cooking oats. Anyone know?

Cake Ingredients
8 ounces chocolate chips
1/2 teaspoon vanilla
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup oats
1/2 cup unsalted butter, cut into small cubes, at room temperature
1 1/4 cups water
2 eggs, slightly beaten
3/4 cup granulated sugar
1 1/4 cups dark brown sugar, firmly packed
1/2 teaspoon salt
1 teaspoon baking soda
1 teas baking powder
1 1/2 teaspoon cinnamon

Frosting Ingredients
5 tbs unsalted butter, softened
5 1/2 ounces cream cheese, softened
2 cups confectioners sugar, sifted
3/4 teaspoon pure vanilla extract

Cake Preparation
Preheat the oven to 375 degrees and position the rack in the center. Butter the sides and bottom of a 9 x 13 inch glass or light-colored metal baking pan. Heat 1 1/4 cups water to boiling.

Place the chocolate chips in a small bowl and toss them with the vanilla until covered. Sprinkle 2 tablespoons of the flour over the chips and toss until coated. This will keep them from settling at the bottom during baking. Set aside.

Place the oats and cubed butter in a large bowl. Pour the boiling water over the oat mixture, wait 30 seconds, and stir to moisten all the oats and melt the butter. Set the mixture aside for 25 to 30 minutes.

In a separate bowl, whisk together the eggs, both sugars, salt, baking soda, baking powder, and cinnamon until combined. Fold in the cooled oatmeal and stir until well combined. Gently fold in the remaining flour and then chocolate chops. Pour the batter into the prepared pan.

Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for at least 30 minutes.

Frosting Preparation
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined.

Add the confectioners sugar and vanilla and beat until smooth, about 1 minute. Cover the bowl tightly and refrigerate for at least 30 minutes. (The frosting can be made 1 day ahead. Let it soften at room temperature before using.)

Spread a thin, even layer of frosting over the cooled cake then chill for 15 minutes until set. Slice and serve. The frosted cake can be kept, refrigerated and tightly covered, for up to 3 days. Bring the cake back to room temperature before serving. (An unfrosted one will keep for 3 days, tightly covered, at room temperature. )

Recipe adapted from Pass the Sushi.

Comments

8 Responses to “Oatmeal Chocolate Chip Cake”

    Samantha on 1 February 1st, 2012 5:04 pm

    This looks so evil. In a good way! mixer has been so lonely. I think it’s time to get it out and make this sweet treat. Thanks!

    Jules on 2 February 3rd, 2012 2:27 pm

    I’m going to make this on Sunday night for a co-worker’s birthday celebration on Monday…can’t wait!

    Molly Rosenthal on 3 February 5th, 2012 4:00 pm

    Just made it for our Super Bowl party, it is a huge hit!!!! Thanks, LOVE IT!!!

    Hilary on 4 February 5th, 2012 7:04 pm

    Molly, glad you liked it! Crazy addictive, right?

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    Dnoble27 on 7 January 6th, 2014 9:43 pm

    Yes, you must use rolled oats, as stated in the actual cookbook. You will not be disappointed by any recipe in their collection of cookbooks! My favorite is the Aunt Sassy cake 🙂

    Joan Mlekush on 8 January 7th, 2014 6:23 am

    I just found your recipe today and I’m sorry but it looks good. I believe my family will adjust to it nicely. I believe the cake carrier will get filled up again for them with another new cake. Will try it first chance I get. Thanks. Joan

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