A Scrumptious, Nostalgic Bit of Comfort Cake
Behold the milk chocolate chip craters!!
The recipe is at the end of the post!
There are so many wonderful food bloggers on Steemit. @gringalicious' food is so gorgeously composed that I want to gnaw on my computer screen. @meesterboom is a so creative, and I share his joy for all things spicy. And I love, love, love all of @silvia's creations! All of that coconut milk, noodles, curry, YUM! There are so many more of you on this platform that absolutely amaze and delight me with all of your foodacity! Yes, that is a made up word, but I just can't think of a real one right now that sufficiently expresses my awe, so I went with a mash-up.
That said, my food creations tend to be either of the more obscure, healthful variety, or of the rustic, down-home cooked type of comestible. I do tend to cook almost completely from scratch, but as my life is a tad complex on the time organizational spectrum; most of what I create for ingesting must be expedient in both preparation and cook time.
An example: Today I had to drop cats off at the vet ten miles away, before breakfast, farm chores, working out, and teaching school. After lunch, more chores, and blog upkeep, I needed to make my kids a snack to nosh on for their weekly Friday trip to the gun range thirty miles away for their competitive marksmen shooting. Also, somewhere in there I needed compose my daily Steemit post, go help a friend compose a budget for a massive building project, pick up the cats, and oh yes, do laundry, more farm chores, and write at least a chapter in my novel. This is a pretty normal day for me.
Back to the snack cake, my mother used to make her version of an oatmeal snack cake when I was a kid. Like most other human beings, I took the bones of the recipe and adapted it to make it my own. I kept the sprinkling of chocolate chips on the top, because chocolate. I also added baking cocoa to the cake for the same chocolate reason. Mom took her version of this cake to many a potluck and friendly dinners. I always liked it the best on the second day as the oats gave the cake the most delicious, moist texture. There was never any frosting on Mom's oat cake, and there isn't any on mine either! However, the cool thing about cooking and baking is that any recipe can be tweaked any way that you desire. Or not! We've put walnuts in this cake, slopped ice cream on top of it while it was still warm, and I am pretty sure that I once made chocolate whipped cream frosting and adorned the top of the cake in a frosted covering. Cause chocolate.
With all of that said, here is my Chocolate Oatmeal Snack Cake Recipe. It's pretty fast to whip together, and I recommend eating a piece for breakfast with whipped cream on top, if the cake lasts that long, that is!
You probably didn't need to see a picture of this pan, but I like this cake pan, so it's here for all to see! Make sure you grease it accordingly.
You have to scald these little oaties with some boiling water, poor things, but they are the secret to making this cake extra tasty!
I whisked all of the dry ingredients together in a separate bowl. This step is not completely necessary, and there are some days that I just chuck the dry ingredients in with the wet and mix all at once. This recipe is a total bake-how-you-feel thing, it will still work no matter how you mix the ingredients together!
After you cream the butter, sugar, and eggs, throw everything in the pool and mix it HARD!
If you can pour your batter into your prepared pan without wearing any of it, then my hat's off to you!
Milk chocolate enhancement in 3, 2, 1....
This close up of the milk chocolate chips floating on top of the delectable cake batter was probably not necessary, but I have just one word in my defense, chocolate.
Generikat's Chocolate Oatmeal Snack Cake
1 Cup Rolled Oats (I've used quick oats in a pinch)
1 1/2 cups boiling water
1/2 cup (1 stick) of butter
1 1/2 cups of sugar
2 eggs
1 cup of flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanillaDirections:
Mix the oats and boiling water together. I like to let them hang out in the bowl for at least ten minutes.
Measure and place the flour, baking cocoa, baking soda, and salt together in a mixing bowl and give it a good whisk to combine.
Cream the butter together with the sugar and eggs. Add in the oatmeal mixture and the flour mixture. Beat everything together until it is nice and smooth.
Bake in a 350 degree oven for 30 minutes if using a 9X13" pan, 35 minutes for an 8x12" pan. The pan should be greased, or greased and lined with parchment paper. I am rather fond of parchment paper.
Certainly not a glory to gaze upon, but it dances a complicated ball room dance of taste bud joy upon face-stuffification.
And as always, all of the images in this post were taken on the author's oatmeal cake batter splattered iPhone.