Wednesday, August 7, 2013

Chocolate Oatmeal Cake with Frosting

Okay, so I have to be honest, I never actually tasted this cake (I'm trying not to eat sugar, hence my lack of baking posts recently)....oh boy did it look good, though! The batter looked delectable (I summoned up all of my will power) and the cake smelled incredible as it was baking in the oven. I sent the finished product into my husband's work. I love sending in yummy treats to his office (don't you think a well-fed workplace is just a happier place all-round?) and I have been feeling very bad about neglecting them with goodies (and neglecting to post baking recipes!!!). Anyhow, my husband was told to tell me by the office gals that I needed to post this recipe STAT (which makes me assume this cake must be quite delicious). So, Carol et al., this one is for you!

This recipe comes straight from my newest fave blog Pinch of Yum:

  • 1 cup brown sugar
  • 1 cup white sugar
  • ½ cup butter, melted
  • 2 eggs, lightly beaten with fork
  • 1¾ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ tablespoons unsweetened cocoa powder
  • 1 cup quick cooking oats*
  • 1¾ cups boiling water
  • 1 12 oz bag chocolate chips, divided (go for the Ghirardelli*)
  • 6 tablespoons butter
  • 6 tablespoons milk
  • 1½ cups sugar
  • ½-3/4 cup chocolate chips (Ghirardelli again, please)
  • ½-3/4 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 9×13 cake pan. Sprinkle the top 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 and your house smells amazing. Do not overbake. 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 so 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. Or… not.

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