Oatmeal Chocolate Chip Cake w/ Cream Cheese Frosting
recipe slightly adapted from Baked: Explorations
- 8 oz. semi-sweet chocolate chips
- 1 1/2 cups + 2 tablespoons all-purpose flour
- 1 cup rolled oats
- 1/2 teaspoon bourbon
- 1 stick unsalted butter, cubed-at room temperature
- 2 large eggs, beaten
- 3/4 cup sugar
- 1 1/4 cups brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons of cinnamon
for the frosting:
- 4 tablespoons salted butter, at room temperature
- 6 oz. cream cheese, at room temperature
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
Preheat oven to 375°. Butter the sides and bottom of a 9″x13″ baking pan.
Toss chocolate chips with bourbon in a small bowl. Sprinkle 2 tablespoons of flour over the chips and toss until coated. Set aside.
Heat 1 & 1/4 cups water to boiling. Place the oats and butter in a large bowl. Pour boiling water over oat mixture. Wait 30 seconds, then stir to moisten oats and melt the butter. Set aside for 25-30 minutes.
Whisk eggs, sugars, salt, baking soda, baking powder, and cinnamon. Fold in oatmeal, stirring until well combined. Fold in remaining flour, and then stir in chocolate chips. Pour batter into prepared pan.
Bake 40-45 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack for 30 minutes.
To make the frosting:
Beat butter until smooth. Add cream cheese and beat until combined. Beat in confectioners’ sugar and vanilla extract until smooth (about 1 minute). Cover bowl and refrigerate for at least 30 minutes.
Spread a thin layer of frosting over cake. Chill for 15 minutes before serving.
Store covered cake in refrigerator for up to 3 days.