Chocolate Oatmeal Cake
Submitted by indy
Moist chocolate oatmeal cake topped with a boiled coconut-pecan frosting. The oats soak in boiling water first, creating an incredibly tender, fudgy crumb.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
60 minIf you’ve ever made a Texas sheet cake, this one’s in that same family: moist, fudgy, and topped with a cooked frosting that bubbles up thick and sticky right on the stovetop.
The trick is soaking oatmeal in boiling water before it goes into the batter. That softened oatmeal disappears into the cake, adding moisture and a tender texture you can’t get from flour alone.
The frosting is a boiled mixture of powdered sugar, butter, and milk that cooks down for about 6 minutes until thick, then gets loaded with coconut, pecans, and vanilla. Pour it over the warm cake and let it set.
Kitchen Tips
- Let the oatmeal and boiling water cool completely before adding to the batter, or it will start cooking the eggs on contact
- Stir the frosting constantly while it boils; it scorches on the bottom fast if you walk away
- Pour the frosting over the cake while both are still warm for the best adhesion
- This cake gets better on day two as the oats absorb more moisture
Ingredients
Directions
Mix oatmeal and boiling water and let cool.
Cream shortening with sugar and eggs, add rest of ingredients along with oatmeal mixture.
Beat until smooth. Bake in 8×12 inch greased pan at 350℉ (180℃) F for 35 minutes.
Frosting: Mix powdered sugar, butter and milk and boil until thick (about 6 minutes).
Be carefully it doesn’t get too hot and burn on the bottom, you must continue to stir constantly.
Add coconut, pecans and vanilla.
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