Friday, February 19, 2016
Oatmeal Chocolate Chip Cake with Cream Cheese Frosting
I almost forgot about this recipe until someone who actually ate it reminded me about it! (Thanks Marie!). It would have been a darn shame if I didn't share this wonderful recipe with you all!
When you cook and bake as much as I do you are usually the person hosting most get togethers and parties. I'm totally ok with that. I love to cook and bake for my family and friends. I love seeing people enjoy the food that I made, but every once in awhile it is very nice to have someone invite you over and you get to be the person who says "I'll bring dessert!".
My wonderful friend Eva, who took me to more chemo treatments than anyone else, who is always there for me, who is the epitome of kindness and compassion invited us over for dinner a few weeks ago. She is a fantastic cook and makes two things that my husband loves so very much....lumpia and pancit, so we are always happy to share a table with her and her family.
It took me almost a week to decide on what to bring. I usually don't like to bring something that I never made before but this cake sounded so delicious that I thought it was worth a shot. I am so glad that I went out on a limb and made it because boy was it ever delicious!
How can I describe it? It's like a cross between a spice cake and a great chocolate chip oatmeal cookie. I omitted the raisins but you can certainly add them in if you'd like.
This cake fed quite a few little ones and they all loved it!
You all know I'm more of a pie person than I am a cake person, but this kind of cake, this cake my friends is worthy of worship. It's that good!
I used coffee instead of the water called for in this recipe. I think that little flavor boost took it over the edge.
Oatmeal Chocolate Chip Cake with Cream Cheese Frosting.
original recipe from Two Peas in their Pod
1 1/4 cups water (or strong coffee) - I used coffee!
1 cup chocolate chips
3/4 cup raisins
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup rolled oats
1 stick unsalted butter, cut into small cubes, at room temperature
2 large eggs, slightly beaten
1 teaspoon vanilla extract
3/4 cup granulated sugar
1 1/4 cups packed dark brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
For the cream cheese frosting:
5 tablespoons unsalted butter, at room temperature
5 ounces cream cheese, softened
2 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
Preheat the oven to 375 degrees F. Grease a 9x13 glass or light-colored metal baking pan. Set aside.
Bring the water to a boil. Place the chocolate chips in a small bowl and toss them with the 2 tablespoons of flour. This will keep them from settling at the bottom during baking. Set aside.
Place the oats and butter cubes in a large bowl. Pour the boiling water (or coffee) over the oat mixture, wait 30 seconds, and stir to moisten all the oats and melt the butter. Let the oat mixtures set for 25 to 30 minutes.
In a separate large bowl, whisk together the eggs, vanilla extract, 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 the chocolate chips and raisins if using. Pour the batter into the prepared pan.
Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack until completely cooled.
While the cake is cooling make the cream cheese frosting. 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.
Frost the cooled the cake with cream cheese frosting. The frosted cake can be kept refrigerated and tightly covered, for up to 3 days. It can be served chilled or at room temperature.