Oatmeal Chocolate Chip Cake

soooooooooooooooooooooooooooooooooo good! A very unique cake-you don't need any electronic mixers! It is like a moist oatmeal chocolate chip cookie, but in cake form! A cream cheese frosting is suggested with this, but I tried it without it--no need unless you are in the mood. The cake is as moist and sweet as can be.


My modified recipe is below-I made the original even MOISTER!

Adapted from a recipe by Matt Lewis and Renato Poliafito in Baked Explorations

• 8 ounces chocolate chips
• 1/2 teaspoon bourbon, Scotch, or favorite liquor (I just used vanilla extract)
• 1 1/2 cups plus 2 tablespoons all-purpose flour ( can do 1/2 whole wheat flour)
• 1 cup rolled oats
• 1/2 cup (1 stick) unsalted butter, cut into small cubes, at room temperature
• 2 eggs, slightly beaten
• 1/2 cup fat free Greek yogurt (or lite sour cream)
• 1 can peaches, drained and chopped (can use any fruit-apples, cherries, etc)
• 3/4 cup granulated sugar
• 1 cup firmly packed dark brown sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon

1. Preheat the oven to 375 degrees F and position the rack in the center. Grease the sides and bottom of a 9x13-inch pan (either glass or light-colored metal).
2. Measure 1 1/4 cups water and bring to a boil. 
3. In a small bowl, combine the chocolate chips and bourbon and toss to coat. Sprinkle the 2 tablespoons of flour over the chips and toss to coat. Set aside.
4. In a large bowl, combine the oats and cubed butter. Pour the boiling water over the oat-butter mixture, leave it alone for 30 seconds, then stir to melt the butter. Set aside for 25 to 30 minutes.
5. In another large bowl, whisk together the eggs, granulated and dark brown sugars, yogurt, salt, baking soda, baking powder, and cinnamon until well combined. Add the cooled oatmeal mixture and fold it in to incorporate. Then gently fold in the remaining flour and the chocolate chips.
6. Pour half of the batter into the prepared pan, top with peaches, and rest of batter. 
7. Bake the cake for 38 to 45 minutes. You'll know the cake is done when you insert a cake tester or toothpick in the center and it comes out clean.
8. Let cool on a wire rack for at least 30 minutes (it taste even better and moister the next day, if you can wait!)
9. Prepare the Cream Cheese Frosting (see recipe below). Spread a thin layer of frosting over the entire top surface of the cooled cake. Chill the cake in the fridge for 15 minutes to set the frosting before serving. 
10. Store leftover cake in the fridge, tightly covered. If you haven't frosted the cake yet, you can leave the cake, tightly wrapped, out on the counter (doesn't need to be chilled unless there's cream cheese frosting).

Cream Cheese Frosting

• 5 tablespoons unsalted butter, softened
• 5 1/2 ounces cream cheese, softened
• 2 cups confectioners' sugar, sifted
• 3/4 teaspoon pure vanilla extract

1. Using a stand mixer with the paddle attachment, beat the butter until very smooth. Add the cream cheese and beat until smooth.
2. Add the confectioners' sugar and vanilla and beat again, about 1 minute.
3. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes. If you want, you can prepare this frosting the day before, just remove from the fridge and let it soften before you attempt to spread it on the cake.