Oatmeal Chocolate Cake Recipes

Steps:

• Pour boiling water over oatmeal in large mixing bowl and let stand for 5-10 minutes.
• Add shortening, sugar and eggs; mix well.
• Add flour, salt, baking soda, cocoa and vanilla.
• Pour into greased and floured 9 x 13" baking pan.
• Sprinkle nuts and chocolate chips over batter.
• Bake at 350 degrees for about 35 minutes.

Steps:

• In a large bowl, combine the oats and boiling water. Let stand for 15 minutes or until cooled. , In another large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the oat mixture; mix well. Combine the flour, cocoa, baking soda and salt; add to creamed mixture and mix well., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Combine the topping ingredients; spoon over top of warm cake; broil about 4 in. from heat for 3-4 minutes, or until top is lightly browned.

Steps:

• In a medium bowl, place the oats and the margarine.
• Pour the boiling water over the oats & margarine and allow to sit for 20 minutes.
• Add the eggs to the oatmeal mixture and blend together.
• Sift together the dry ingredients and add to the wet mixture; stir well.
• Pour into a greased 9x9 cake pan and bake at 375 degrees for 25 to 30 minutes or until cake tests done.
• Cool completely and frost.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch pan.
• In a large bowl, mix together the rolled oats and butter. Mix in boiling water. Set aside to cool.
• Beat together the brown sugar, eggs and vanilla; add to cooled oat mixture and mix well.
• Sift together the flour, baking soda, baking powder, salt and cocoa. Add to wet ingredients and mix well. Spread into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, allow to cool, and remove pan.

Steps:

• In a mixing bowl, pour water over oatmeal. Allow to stand for 10 minutes. Add sugars and butter, stirring until the butter melts. Add eggs, one at a time, mixing well after each addition.
• Sift flour, soda, cocoa, and salt together. Add to the batter. Mix well. Stir in half of the chocolate chips. Pour into a greased 9x13 baking pan.
• Sprinkle top of cake with walnuts and remaining chocolate chips. Bake at 350F for about 40 minutes.

Steps:

• Preheat oven to 350 degrees F, and lightly butter a 9-inch round cake pan.
• Place oats in a bowl. Add boiling water and let stand 20 minutes. Cream butter and sugars, then add eggs and vanilla and stir well. Add rolled oats. Add dry ingredients. Pour batter into cake pan and bake 40 minutes.
• For topping: On a cookie sheet, spread out coconut and bake until golden brown, about 5 minutes.
• Cream butter then add brown sugar. Stir in cream, nuts and coconut. Garnish with apple confit.
• In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Peel, half and core apples. Place apples in caramel and cook slowly to caramelize and tenderize. Serve warm.
• Yield: 8 servings

Steps:

• Preheat the oven to 350 degrees F. Line the bottom of a 9-inch square baking pan with a foil strip long enough to overhang on 2 opposite sides. Spray the foil lightly with cooking spray; set aside.
• Whisk together the flour, oats, baking soda and salt in a medium bowl; set aside. Whisk the butter, egg, brown sugar and applesauce in a large bowl until combined. Add the dry ingredients to the wet and mix until barely mixed. Stir in the chocolate chips.
• Spread the batter in the prepared baking pan. Bake until the cake is light brown around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove from the oven and let cool on a rack for 15 minutes. Use the foil overhang to lift the cake out of the pan and let cool completely on the rack. Invert onto a plate and peel the foil off. Re-invert the cake onto a cutting board, cut into 12 pieces and serve.

Steps:

• Preheat the oven to 350 degrees F. Pour boiling water over instant oatmeal and let stand for 20 minutes. Cream together the margarine, brown sugar, and sugar. Next add the eggs, vanilla, and oatmeal and mix well. Blend in flour, soda, cinnamon, and salt. Mix well. Pour into 9 by 11-inch pan. Bake for 35 minutes.
• Combine all ingredients. After the cake is cooked, spread icing over the cake. Place under broiler for 3 minutes or until frosting is slightly browned.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F.
• Spread the oats out on a baking sheet and bake until light golden brown, 10 to 12 minutes. Reserve 1/4 cup of the oats for sprinkling and transfer the remaining oats to a medium mixing bowl to cool. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed until lighter in color and slightly fluffy, about 5 minutes, scraping down the sides of the bowl several times. Beat in the egg and vanilla until very fluffy, 2 to 3 minutes more.
• In the mixing bowl with the cooled oats, add the flour, cinnamon, baking powder and salt, and mix to combine. Reduce the mixer speed to low, then add the flour mixture to the butter and beat until just combined. Stir in the dates and chocolate by hand.
• Drop level tablespoons of the dough on the baking sheets, leaving at least 1-inch of space around each cookie, about 30 cookies total. Sprinkle the cookies with the reserved toasted oats. Bake until the cookies are lightly golden, 12 to 15 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to cooling racks to cool completely.

Steps:

• Bring 3 cups water to a boil in a large saucepan over medium heat. Add the oats, cocoa powder, vanilla and salt and cook, stirring regularly, until thickened, 5 to 7 minutes. Turn off the heat and stir in the honey. Cover and let stand for 2 minutes.
• Top each serving with 2 tablespoons chopped walnuts, half of a sliced banana and 2 tablespoons cherries. Serve immediately.

Steps:

• In a bowl, pour water over oatmeal. Allow to stand 10 minutes. Add sugars and butter, stirring until the butter melts. Add eggs, one at a time, mixing well after each addition. Sift flour, soda, cocoa and salt together. Add to batter. Mix well. Stir in half the chocolate chips. Pour into a greased 13x9-in. baking pan. Sprinkle top of cake with walnuts and remaining chips. Bake at 350° for about 40 minutes.

Steps:

• Pour boiling water over oatmeal.
• Set aside to cool.
• Cream sugars and butter.
• Add: oatmeal, flour,soda,cinnamon, eggs, vanilla.
• Bake at 350 for 30-40 minutes in a greased and floured 9x13 pan.
• Make icing.
• Mix all icing ingredients,and spread on hot cake.
• Put under broiler for a few minutes til bubbly.

Steps:

• Preheat oven to 350*.
• Pour boiling water over rolled oats and let stand 20 minutes.
• Beat butter until creamy. Gradually add sugars beating until fluffy. Blend in vanilla and eggs.
• Add softened oatmeal and mix well. Set aside.
• In medium bowl, combine flour, salt, baking soda, cinnamon and nutmeg. Add dry ingredients to creamy mixture.
• Stir in 1 cup dark chocolate chips and 1/4 cup toffee bits.
• Pour batter in 9"x13" greased pan.
• Sprinkle remaining chocolate chips. toffee bits and pecans on top of cake.
• Bake for 45 minutes.
• Tip: Good dessert for a picnic or a potluck meal.

Steps:

• In a large bowl, combine water and oats. Sprinkle with chocolate chips (do not stir); let stand for 20 minutes. , In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oat mixture. Combine flour, baking soda and salt; add to the creamed mixture and mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, dissolve coffee granules in cream; set aside. In a large bowl, beat butter until smooth. Beat in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Beat in enough of the coffee mixture to achieve spreading consistency. Frost cake.

Steps:

• In a small bowl, combine water and oats; let stand for 10 minutes. Meanwhile, in a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in oat mixture. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in 1 cup chips., Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with walnuts and remaining chips. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.