Rainbow Chocolate Cake
Yield
2 cakesPrep
15 minCook
25 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
|
|
| 1 | cup |
brown sugar
|
*
|
| ½ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 2 ½ | cups |
oatmeal
|
|
| ¾ | cup |
nuts
|
|
| ⅔ | cup |
m and m's
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
|
|
| 237 | ml |
brown sugar
|
*
|
| 118 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
cinnamon
|
|
| 591 | ml |
oatmeal
|
|
| 177 | ml |
nuts
|
|
| 158 | ml |
m and m's
|
* |
Directions
Cream short and sugar. Add eggs, milk and vanilla. Add dry ingredients.
Spread ½ batter in each of two, well-greased, 9 inch cake pans and top with half of the M + M's.
Bake at 350℉ (180℃). for 20 to 25 minutes.
Pan cool 10 minutes and transfer to racks to cool remaining.
