Chocolate Oatmeal Cake
 
Prep time
Cook time
Total time
 
Adapted from Pinch of Yum
Serves: 20
Ingredients
  • 1 cup brown sugar
  • 1 cup white sugar
  • ½ cup butter, melted
  • 2 eggs, lightly beaten with a fork
  • 1¾ cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1½ Tbsp. unsweetened cocoa powder
  • 1 cup quick cooking oats
  • 1¾ cup boiling water
  • 1 (12 oz) bag chocolate chips, divided (go for Ghirardelli)
  • 6 Tbsp. unsalted butter
  • 6 Tbsp. milk
  • 1½ cups sugar
  • ¾ cup chocolate chips (Ghirardelli)
  • ¾ cup mini marshmallows
Instructions
  1. Preheat oven to 350 degrees F.
  2. FOR THE CAKE: With an electric mixer, cream the butter and sugars. Add the eggs and mix well. Add flour, soda, salt and cocoa and mix until just incorporated. The batter will be very thick.
  3. Add boiling 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 the bag of chocolate chips (6 ounces).
  4. Pour into a greased or buttered 9x13-inch cake pan. Sprinkle the top of the cake with the rest of the bag of chocolate chips (6 ounces).
  5. Bake for 350 degrees for 30-40 minutes or until the surface springs back lightly when touched. 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 crystalizes 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 before serving.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2015/07/chocolate-oatmeal-cake-and-the-lake.html