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Chocolate Oatmeal Cake

Ingredients 

FOR THE CAKE:

  • 1 ½ cups boiling water
  • 1 cup quick oats
  • 1 cup all purpose flour   130 grams
  • ½ cup cocoa powder 43 grams
  • 1 teaspoon baking soda 6 grams
  • ¼ teaspoon salt 2 grams
  • ½ cup salted butter room temperature
  • 1 ½ cups granulated sugar 319 grams
  • 2 large eggs
  • 1 teaspoon vanilla extract 3 grams

FOR THE FROSTING:

  • 1/2 cup salted butter 1 stick
  • 4 tablespoons cocoa powder
  • 6 tablespoons 2% milk
  • 1 pound powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts

Instructions 

MAKE THE CAKE:

  • Spray a 9×13 baking pan with cooking spray. Set the oven to 350º Fahrenheit.
  • Pour the boiling water into a bowl or large measuring cup. Stir the oatmeal into the boiling water and set it aside to cool.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
  • In another bowl, cream together the butter, sugar, eggs and vanilla extract, scraping the bowl as needed.
  • Add the oatmeal to the creamed butter. Mix well.
  • Add the flour mixture to the butter/oatmeal mixture and mix again until combined.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake in preheated oven for 22-25 minutes or until the center of the cake springs back when you touch it.

MAKE THE FROSTING:

  • *Plan to make the frosting about 15 minutes before the cake is done. The cake should be frosted while it is warm.
  • Melt the butter in a saucepan over medium low heat.
  • Add the cocoa powder and milk. Heat just until the mixture starts to bubble. Remove from the heat.
  • Using a hand mixer, gradually beat in the powdered sugar and vanilla until completely blended.
  • Spread the frosting on the cake as soon as it is out of the oven.
  • Allow the cake to cool completely.
  • Store any leftovers in an airtight container.

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