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
NOVA SCOTIA OATCAKES
Steps:
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- Dissolve baking soda in hot water (add a little more water if needed).
- Combine dry ingredients with butter, then add dissolved baking soda.
- Mold into a dough ball, then press it out onto a baking sheet. You can roll it out with a dough pin to make it thin as you want it to be (I recommend about 1/4 inch thick.)
- Cover and chill for 10-15 minutes to firm up the dough, then remove the oatcakes and score down the middle and across to make 8-10 squares (you'll use these lines for clean cuts after it's done baking).
- Bake for 12-15 minutes until they are golden brown. They should be crisp and crunchy, not chewy.
- Separate the cakes along the score lines with a thin knife and then allow them to cool.
- Enjoy with your favorite coffee or tea or add them to your day pack for some quick energy during a hike or a long road trip.
Nutrition Facts : Calories 275 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 202 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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
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.
KIDS CAN MAKE: OATMEAL-CHOCOLATE SNACK CAKES
These delightful treats have a soft, tender crumb that harks back to old-fashioned snack cakes from the grocery store. For little kids: Let them dump the ingredients into the mixing bowls, whisk together the dry ingredients and stir in the chocolate chips. For big kids: Let them measure out the ingredients, spray the baking pan with cooking spray and help spread the batter in the baking pan.
Provided by Food Network Kitchen
Time 1h5m
Yield 12 snack cakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line the bottom of a 9-inch square baking pan with a foil strip long enough to overhang on 2 opposite sides. Spray the foil lightly with cooking spray; set aside.
- Whisk together the flour, oats, baking soda and salt in a medium bowl; set aside. Whisk the butter, egg, brown sugar and applesauce in a large bowl until combined. Add the dry ingredients to the wet and mix until barely mixed. Stir in the chocolate chips.
- Spread the batter in the prepared baking pan. Bake until the cake is light brown around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove from the oven and let cool on a rack for 15 minutes. Use the foil overhang to lift the cake out of the pan and let cool completely on the rack. Invert onto a plate and peel the foil off. Re-invert the cake onto a cutting board, cut into 12 pieces and serve.
NAN'S OATMEAL CHOCOLATE CAKE
This is moist cake and I love the texture. This was my Nanny's recipe now my kids love it. I like that it's in a 8+8 pan, or cupcakes.
Provided by smclarke
Categories Dessert
Time 50m
Yield 1 cake, 6-9 serving(s)
Number Of Ingredients 10
Steps:
- Add the hot water to the oats in a small bowl and set aside.
- Cream marg, brown sugar, vanilla and eggs.
- Sift flour, salt, coca and soda.
- Add the oats the the butter mixture.
- Add the dry ingredients to the wet.
- Pour into a 8-8 greased and floured pan.
- Bake @ 350 for 30-35 minute.
Nutrition Facts : Calories 473.8, Fat 10.5, SaturatedFat 2.3, Cholesterol 62, Sodium 439, Carbohydrate 89.2, Fiber 2.4, Sugar 62.5, Protein 7.1
HEALTHY GERMAN CHOCOLATE CAKE OATMEAL
Finally you can eat dessert for breakfast (sorta) with this healthy German chocolate cake oatmeal!
Provided by Athletic Avocado
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 20m
Yield 1
Number Of Ingredients 10
Steps:
- Combine oats, cocoa powder, flax seed, maple syrup, vanilla extract, and salt in a saucepan over medium heat; cook and stir until thick, 10 to 15 minutes. Transfer oatmeal to a bowl.
- Combine honey and coconut oil in a microwave-safe bowl; heat in microwave until melted, about 20 seconds. Pour honey mixture over oatmeal and top with pecans and coconut.
Nutrition Facts : Calories 445.5 calories, Carbohydrate 51.8 g, Fat 25.2 g, Fiber 10.2 g, Protein 9.4 g, SaturatedFat 9.3 g, Sodium 164.3 mg, Sugar 16.9 g
OATMEAL CHOCOLATE CHIP CAKE
I first started making this cake when my husband was stationed with the military in California. Now, 20 years later, I've prepared it all across the country and in Germany. Chocolate lovers especially rave about this recipe!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a bowl, pour water over oatmeal. Allow to stand 10 minutes. Add sugars and butter, stirring until the butter melts. Add eggs, one at a time, mixing well after each addition. Sift flour, soda, cocoa and salt together. Add to batter. Mix well. Stir in half the chocolate chips. Pour into a greased 13x9-in. baking pan. Sprinkle top of cake with walnuts and remaining chips. Bake at 350° for about 40 minutes.
Nutrition Facts : Calories 494 calories, Fat 22g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 258mg sodium, Carbohydrate 72g carbohydrate (51g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE OATMEAL CAKE
Writes Deborah Sheehan of East Orland, Maine, "Chocolate Oatmeal Cake is a treat-it's so moist and is topped with scrumptious coffee frosting."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine water and oats. Sprinkle with chocolate chips (do not stir); let stand for 20 minutes. , In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oat mixture. Combine flour, baking soda and salt; add to the creamed mixture and mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, dissolve coffee granules in cream; set aside. In a large bowl, beat butter until smooth. Beat in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Beat in enough of the coffee mixture to achieve spreading consistency. Frost cake.
Nutrition Facts : Fat 21 g fat (6 g saturated fat), Cholesterol 38 mg cholesterol, Sodium 494 mg sodium, Carbohydrate 91 g carbohydrate, Fiber 2 g fiber, Protein 4 g protein.
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