A quick follow-up to yesterday’s MF Chicken post. With the 4th of July tomorrow, we thought you might need inspiration for a get-together. So here’s More For the Fourth!
During our recent family holiday in Lake Tahoe (full, full lake, gorgeous blue colors, snow-packed peaks, crowded public spaces, teeny beaches, funky rustic cabin/house, funny tween and teens), this chocolate cake recipe, which I’ve made for years, won the Most Frequently Finished-Off award – or was it the Most Fabulous Food award? – from our very foodie family. Who can resist butter and chocolate and walnuts with some rolled oats thrown in for good health 🙂 Plus, it’s actually on the not-too-terribly-sweet side.
Oatmeal Chocolate Chip Cake
Ingredients
- 1 3/4 c boiling water
- 1 c uncooked oatmeal (old-fashioned, rolled kind is best, but I think “quick” works too)
- 1 c lightly packed brown sugar
- 1 c sugar
- 1 stick (1/2 c) butter, cut into 6-8 chunks
- 2 large eggs, lightly beaten
- 1 3/4 c all-purpose flour
- 1 tsp soda
- 3/4 tsp kosher salt
- 1 T unsweetened cocoa powder
- 1 12-oz package semi-sweet chocolate chips
- 3/4 c chopped walnuts
Preheat the oven to 350 degrees. Grease and flour a 9″x13″ cake pan.
Put the oatmeal in a medium to large bowl and pour the boiling water over it. Let stand for 10 minutes. Add the brown and white sugar and butter to the oatmeal. Stir until the butter melts. Add the lightly beaten eggs and mix well.
Whisk together the flour, soda, salt and cocoa until well mixed. Add the flour mixture to the sugar mixture and stir together until it’s all incorporated, but don’t beat. Stir in about half of the package of chocolate chips.
Pour the batter into the cake pan; sprinkle the chopped walnuts over all of the top and then sprinkle the remaining chocolate chips over that. Bake for about 40 minutes or until a wooden toothpick inserted in the center comes out clean.
Big Little Meals 