Shelly's Recipe

Oatmeal Chocolate Chip Cake

Category: Cakes

Cake
8 oz. chocolate chips
1/2 tsp. liquor, such as bourbon or Scotch
1 & 1/2 cups + 2 tbsp. all-purpose flour
1 cup rolled oats
1/2 cup unsalted butter, cut into small cubes, at room temperature
2 eggs, slightly beaten
3/4 cup sugar
1 1/4 cups firmly packed dark brown sugar
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon

Preheat oven to 375 degrees. Butter the sides and bottom of a 9" x 13" baking pan.

Toss chocolate chips with liquor in a small bowl. Sprinkle 2 tbsp. of flour over the chips and toss until coated. Set aside.

Heat 1 & 1/4 cups water to boiling. Place the oats and butter in a large bowl. Pour boiling water over oat mixture. Wait 30 seconds, then stir to moisten oats and melt the butter. Set aside for 25-30 minutes.

Whisk eggs, sugars, salt, baking soda, baking powder, and cinnamon. Fold in oatmeal, stirring until well combined. Fold in remaining flour, and then stir in chocolate chips. Pour batter into prepared pan.

Bake 40-45 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack for 30 minutes.

Cream cheese frosting
5 tbsp. unsalted butter, softened
5 & 1/2 oz. cream cheese, softened
2 cups confectioners sugar, sifted
3/4 tsp. vanilla extract
Beat butter until smooth. Add cream cheese and beat until combined. Beat in confectioners sugar and vanilla extract until smooth (about 1 minute). Cover bowl and refrigerate for at least 30 minutes.

Spread a thin layer of frosting over cake. Chill for 15 minutes before serving.

Store covered cake in refrigerator for up to 3 days.

At the time of baking, my only liquor choices in my kitchen were Kahlua and Frangelico. I went with Frangelico and was extremely pleased.