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SUGAR & STILETTOS RECIPES
Nanci Christopher
November 12, 2010

OATMEAL CHOCOLATE CHIP CAKE With Cream Cheese Frosting

From
BAKED EXPLORATIONS

Ingredients:

For the Cake:

8 ounces chocolate chips
½ teaspoon bourbon, Scotch, or favorite liquor
1 ½ cups plus 2 tablespoons all-purpose flour
1 cup rolled oats
½ cup (1 stick) unsalted butter, cut into small cubes, at room temperature
2 eggs, slightly beaten
¾ cup granulated sugar
1 ¼ cups firmly packed dark brown sugar
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons cinnamon

For the Cream Cheese Frosting:

5 tablespoons unsalted butter, softened
5 ½ ounces cream cheese, softened
2 cups confectioner’s sugar, sifted
¾ teaspoon pure vanilla extract

MAKE THE CAKE:

PREHEAT the oven to 375F degrees and position rack in the center. Butter the sides and bottom of a 9 x 13 inch glass or light colored metal baking pan. Heat 1 ¼ cups water to boiling.

PLACE the chocolate chips in a small bowl and toss them with the bourbon 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 the chocolate chips. Pour the batter into the prepared pan.

BAKE the cake for 40 to 45 minutes, or until a tooth pick inserted in the center comes out clean.

LET THE CAKE COOL in the pan on a wire rack for at least 30 minutes.

MAKE THE CREAM CHEESE FROSTING:

IN THE BOWL of a standing mixer fitted with the paddle attachment, beat the bi=utter until it is completely smooth. Add the cream cheese and beat until combined.

ADD the confectioner’s 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 one day ahead. Let it soften to room temperature before using.)

ASSEMBLE THE CAKE:

SPREAD a thin, even layer of frosting over the cooled cake. Chill it for 15 minutes so that it can 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 three days, tightly covered, at room temperature.)


***This cake is sweet and lovely like a coffee cake but with a healthy dose of oats to convince you that you are really eating something that has some nutritional value. With the cream cheese frosting almost all of the food groups are covered so don’t hold back…eat all you want!

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