Microwave Chocolate Oatmeal Cake Recipes

CHOCOLATE OATMEAL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch pan.
• In a large bowl, mix together the rolled oats and butter. Mix in boiling water. Set aside to cool.
• Beat together the brown sugar, eggs and vanilla; add to cooled oat mixture and mix well.
• Sift together the flour, baking soda, baking powder, salt and cocoa. Add to wet ingredients and mix well. Spread into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, allow to cool, and remove pan.

MICROWAVE OATMEAL CAKE

Steps:

• In a microwave-safe bowl, combine oats and water. Microwave, uncovered, on high for 1-2 minutes or until thickened, stirring once; set aside., In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs until well blended. Beat in vanilla and oat mixture. Combine dry ingredients; gradually add to oat mixture until combined., Pour into a greased 11x7-in. microwave-safe dish. Shield corners with small triangles of foil. Microwave, uncovered, at 50% power for 6 minutes. Cook on high for 6 minutes or until when center is touched, cake clings to finger while area underneath is almost dry. Place on a wire rack to cool., Combine topping ingredients in a microwave-safe dish; microwave, uncovered, on high for 4-5 minutes or until thicken and bubbly, stirring every 2 minutes. Spread over warm cake.

EASY MICROWAVE CHOCOLATE CAKE

Steps:

• Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
• Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.

MICROWAVE CHOCOLATE OATMEAL CAKE

Steps:

• Mix all ingredients but the chocolate chips in a bowl and beat 3 minutes on medium speed.
• Stir in 1 cup chocolate chips.
• Spread the batter into an 8 inch glass dish (or other microwave dish).
• Cover with waxed paper.
• Microwave at high for 8 to 9 minutes or until the top looks dry.
• If you don't have a part that rotates the dish then you need to rotate the dish a 1/4 turn after 4 minutes.
• Take the dish out of the microwave, take off the waxed paper, and sprinkle the rest of the chips on the top of the cake.
• Let them stand for 5-10 minutes or until they are melted.
• Spread them over the top of the cake.
• Let it cool and then cut it into squares.

MICROWAVE CHOCOLATE PUDDING CAKE

Steps:

• Spray the inside of a microwave-safe 2-quart 8-inch square baking dish with cooking spray.
• Whisk together the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa powder, baking soda and 1/2 teaspoon salt in a large bowl. Break up some of the larger brown sugar clumps with your fingers. Make a well in the center, add the buttermilk and oil and stir until everything is just combined. Scrape the batter into the prepared baking dish with a rubber spatula. Smooth the top.
• Put 1 cup water in a microwave-safe 2-cup or larger measuring cup. Microwave on high (at 100 percent power) until steaming hot, 2 minutes in an 1,100-watt oven or 3 minutes in a 700-watt oven. Add the remaining 1/2 cup brown sugar and 1/4 cup cocoa powder, the vanilla and 1/4 teaspoon salt, and whisk to dissolve the sugar. Pour over the batter in the baking dish. Do not stir in.
• Microwave the cake on high (at 100 percent power) until the top is mostly set and dry to the touch, 8 minutes in an 1,100- or a 700-watt oven. (If the cake is slightly wet in the center, that's OK; it will continue cooking as it sits.) Let cool for at least 30 minutes.
• When you cut into the cake, you will notice a gooey chocolate pudding layer at the bottom; be sure to scoop some with each serving. Serve the cake warm or at room temperature with ice cream.

MICROWAVE CHOCOLATE OATRAGE SNACK CAKE

Steps:

• In large mixer bowl, mix butter, oats, flour, brown sugar, eggs, walnuts and vanilla.
• Beat 3 minutes at medium speed or until mixture is light and fluffy.
• Stir in 1 cup chocolate morsels.
• Spread batter into 8" square microwave-safe dish; cover dish with wax paper.
• Cook on HIGH power 4 minutes; rotate dish 1/4 turn.
• Cook on HIGH power 4 to 5 minutes longer or until top of cake appears dry and bottom is an even color.
• Sprinkle remaining 1 cup chocolate morsels over top of warm cake.
• Let stand 10 minutes, then spread chocolate evenly over cake.
• Cool directly on countertop.
• Cut into serving pieces.

MICROWAVE NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Combine first 4 ingredients in a 2 quart (or larger) microwavable bowl.
• Microwave on high for 2 minutes.
• Whisk until butter is melted and incorporated.
• Microwave on high for 2 more minutes.
• Whisk well, then stir in remaining ingredients.
• Let set for 10-15 minutes.
• Drop onto waxed paper. (I use the medium Pampered Chef scoop.).

MICROWAVE CHOCOLATE CAKE

Steps:

• Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.
• Mix the sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.
• Add the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour the mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.
• Microwave on Full power (800 watts) for 7 mins. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean, the cake is ready. Allow the cake to stand for 5 mins, then remove the cling film and turn out onto a cooling rack.
• For the ganache, melt the chocolate on Half power (600 watts) for approximately 2 mins, stirring every 30 secs until melted. Add the cream and mix thoroughly until smooth and glossy.
• Once the cake is cool, spread over the ganache and scatter with the sprinkles. The cake will keep for up to 3 days in an airtight container.

MICROWAVE CHOCOLATE CAKE

Steps:

• In a bowl, combine the first five ingredients. Stir in water, oil, vinegar and vanilla until well blended. Pour into an ungreased 8-in. square microwave-safe dish. , Microwave on high for 3-5 minutes, turning the dish every minute, or until a toothpick inserted in the center comes out clean. , In a 1-qt. microwave-safe bowl, combine sugar, cornstarch and cocoa. Stir in water and salt. Microwave 30 seconds more. Stir in butter and vanilla. Serve with warm cake.

MICROWAVE OATMEAL CAKE

Steps:

• Combine oats and boiling water, set aside.
• Combine remaining ingredients, except graham cracker crumbs,in a mixing bowl.
• Mix at low speed until blended, then beat at medium speed for about 2 minutes.
• Put oats in mixture and mix for about 20 seconds.
• Grease 8x8 glass square cake pan.
• Coat with grahan cracker crumbs.
• spread in batter.
• Microwave at 50% power for 5 minutes, rotating 1/4 turn every 3 minutes.
• Increase power to High.
• Microwave 2 to 6 minutes, or until done.
• The top of the cake should have alittle batter that seems like it is not cooked.
• Let stand on counter for 5 to 10 minutes.

OATMEAL CHOCOLATE CAKE

Steps:

• In a large bowl, combine the oats and boiling water. Let stand for 15 minutes or until cooled. , In another large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the oat mixture; mix well. Combine the flour, cocoa, baking soda and salt; add to creamed mixture and mix well., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine the topping ingredients; spoon over top of warm cake; broil about 4 in. from heat for 3-4 minutes, or until top is lightly browned.

CHOCOLATE OATMEAL CAKE

Steps:

• Pour boiling water over oatmeal in large mixing bowl and let stand for 5-10 minutes.
• Add shortening, sugar and eggs; mix well.
• Add flour, salt, baking soda, cocoa and vanilla.
• Pour into greased and floured 9 x 13" baking pan.
• Sprinkle nuts and chocolate chips over batter.
• Bake at 350 degrees for about 35 minutes.

CHOCOLATE OATMEAL CAKE

Steps:

• Preaheat oven to 350°F.
• Grease and flour a 9" x 13" baking pan, and set aside.
• In a small bowl, pour the hot water over the oatmeal, and set aside for a few minutes. In another bowl, mix the cocoa, flour, baking soda and salt together, set aside. In a large bowl, combine the oil with the two sugars.
• In a separate bowl, beat the egg whites until soft peaks form. Pour the whites into the sugar mixture. Stir the flour mixture into the batter. Once combined, add the oatmeal and the vanilla to the batter.
• Pour into the baking pan and bake for 30 - 35 minutes.