Oatmeal Chocolate Chip Cake

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Chocolate Oatmeal Cake
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Oatmeal Chocolate Chip Cake

A cake you can enjoy for breakfast, loaded with whole grains, and protein. 
Total Time1 hour
Course: Dessert
Servings: 12

Ingredients

  • 1 3/4 cups boiling water
  • 1 cup uncooked oatmeal quick or old-fashioned
  • 1 cup brown sugar lightly packed
  • 1 cup sugar
  • 1/2 cup margarine or butter
  • 2 extra large eggs
  • 1 3/4 cups unsifted flour see notes
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 Tablespoon cocoa powder
  • 12 ounces semi-sweet chocolate chips
  • 3/4 cup chopped walnuts

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
  • Preheat the oven to 350°F.
  • In a large bowl, pour boiling water over oatmeal. Let stand at room temperature for 10 minutes.
  • Add brown and white sugar and margarine/butter. Stir until margarine/butter melts.
  • Add eggs. Mix well.
  • In a medium bowl, sift together flour, soda, salt and cocoa. Add flour to sugar mixture. Mix well.
  • Add about half of the package of chocolate chips.
  • Pour batter into greased and floured 9x13-inch pan.
  • Sprinkle walnuts and remaining chocolate bits on top of cake batter.
  • Bake in oven for 35-40 minutes or until wooden pick inserted in center comes out clean.
  • Remove from oven. Cool completely in pan on cooling rack, about 2 hours.

Notes

Replace half of the flour with whole-grain flour such as emmer, einkorn or spelt.
Using whole-grain flour increases the protein, B vitamins, and fiber in your diet.

https://youtu.be/Qoo8IUJ7-_0

Nutrition Label

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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