Chocolate Oat Snack Cake
1-3/4 c. boiling water
1 c. quick-cooking oats
1/2 c. butter, softened
1 c. sugar
1 c. packed brown sugar
1-3/4 c. all purpose flour
2 T. baking cocoa
1 t. baking soda
1/2 t. salt
1 (12 oz.) pkg. chocolate chips, divided
Preheat oven to 350.
In a large bowl, combine water and oats; let stand for 10 minutes.
In a large mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in oat mixture. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in 1 c. chocolate chips.
Pour into a greased 13×9″ baking pan. Sprinkle with remaining chocolate chips.
Bake 40-45 minutes. Cool on a wire rack.
This made a very nice, flavorful cake. No frosting needed! We all loved it. Even my visiting nephew liked it.
Even the next day, the cake was still moist. Even though there are a lot of us, I still make a 13×9 cake last several days. Hey, they don’t need a lot of cake anyway. You can’t tell there is oatmeal in this cake. You can’t see it, or feel the texture. Next time I make this, I’m going to use less sugar and whole wheat flour for at least half the white. I like to get every bit of whole grains that I can into my kids. Even at snack time.
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