THE WORLD'S BEST CHOCOLATE OATMEAL CAKE
This world's best chocolate oatmeal cake recipe is from my coworker's grandma. Made with chocolate chips, cocoa, and oatmeal, topped with fudge frosting.
Provided by Pinch of Yum, recipe from Mimi's Grandma
Categories Dessert
Time 1h
Yield 20
Number Of Ingredients 16
Steps:
- Preheat oven to 350. 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.
- Add 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 of the bag of chocolate chips (6 ounces).
- Pour into a greased or buttered rectangular 9×13 cake pan. Sprinkle the top of the cake with the rest of the bag of chocolate chips (6 ounces).
- Bake at 350 for 30-40 minutes or until the surface springs back lightly when touched and your house smells amazing. Do not overbake. Let cool completely.
- 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.
- 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 crystallizes 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 for 5 minutes before serving. Or... not.
Nutrition Facts : Calories 376 calories, Sugar 45.9 g, Sodium 198.3 mg, Fat 15.3 g, SaturatedFat 9.3 g, TransFat 0.3 g, Carbohydrate 59.3 g, Fiber 2.4 g, Protein 4.2 g, Cholesterol 40.2 mg
OATMEAL CHOCOLATE CAKE
I've had this recipe a long time. It's one of my family's favorite desserts, and I still make it often.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 405 calories, Fat 22g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 376mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
ROLLED OATS CHOCOLATE CAKE
Make and share this Rolled Oats Chocolate Cake recipe from Food.com.
Provided by cocinera
Categories Dessert
Time 30m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Mix 1/2 cup rolled oats with 1 cup boiling water. Set aside, let cool.
- Cream together margarine and sugar, add eggs, add remaining ingredients and rolled oats mixture.
- Blend well.
- Bake 350°F for 30 minutes in an 8x8-inch pan -- cool, ice with a chocolate icing.
- This is a very moist and delicious chocolate cake. Easy.
Nutrition Facts : Calories 1899.2, Fat 105.5, SaturatedFat 19.5, Cholesterol 423, Sodium 4021.2, Carbohydrate 203.2, Fiber 9.3, Sugar 72.7, Protein 35
CHOCOLATE OATMEAL CAKE
This is an easy and wholesome cake to bake.
Provided by Brenda Moore
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 38.4 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 5.3 g, Sodium 317.1 mg, Sugar 26.9 g
CHOCOLATE OAT CAKES (SCOTLAND)
These are our take on the classic British digestive biscuit. We added chocolate to highlight the richness of the oats, and hazelnuts for texture and crunch. We love that they aren't too sweet, making them the perfect match for afternoon tea. Baking them in muffin tins gives them a gorgeous tea-cake shape, but they're also delicious as drop cookies.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 20 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line 2 mini muffin tins with mini muffin liners, or set out 20 mini muffin liners on a baking sheet. Lightly spray liners with nonstick spray and sprinkle the hazelnuts into the bottom of each muffin liner.
- Whisk the flour, cocoa, wheat germ, oats, spices and salt together in a medium bowl.
- With an electric mixer on medium speed, beat the butter and sugar in another bowl until combined, about 2 minutes. Add the egg yolks and beat together. Add dry ingredients and mix until just combined.
- Scoop a tablespoon of dough (about 3/4 ounce) into the mini muffin tins or liners, on top of the nuts. (Alternatively, drop heaping tablespoons of the dough onto a parchment-lined baking sheet and top with chopped nuts.) Bake until the cookies are cooked through and nuts are toasty, about 15 minutes (drop cookies will bake slightly faster). Transfer cookies to a rack to cool. Serve.
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