Chocolate Chip-Oatmeal Cake

By Jennifer Giralo

I’ve been working on my sweet tooth cravings, dentist’s orders. However, this dessert recipe takes the cake. It has all ingredients I love in a recipe: Easy, Delicious, and Chocolate.

Better Homes and Gardens: Anyone Can Bake is for beginner bakers, but it is full of essential and exotic recipes for desserts all in one book. It’s definitely staying front and center in my kitchen.

This Chocolate Chip-Oatmeal Cake was a fast creation, and it results in a moist, chewy brownie-like dessert. We thoroughly enjoyed this variation on the average cake recipe!

For healthier substitutions:  
Use applesauce instead of butter.
Try sugar-free syrup instead of sugar.

Get creative with the recipe: 
Try using pecans or almonds instead of walnuts, or you can leave them out.
Mix in butterscotch chips instead of chocolate chips, or try mixing both!

Chocolate Chip-Oatmeal Cake

1 cup quick-cooking rolled oats
1 ¾ cups boiling water
1 cup granulated sugar
1 cup packed brown sugar
½ cup butter, cut up and softened
2 eggs
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 12 ounce package chocolate chips
¾ cup chopped walnuts

1. Preheat oven to 350 degrees F. Place oats in a large bowl. Pour the boiling water over oats; let stand for 10 minutes. Grease and flour a 13x9x2-inch baking pan; set aside.

2. Add granulated sugar, brown sugar, and butter to oats mixture; stir until butter is melted. Stir in eggs until combined. Stir in flour, baking soda, and salt until combined. Stir in 1 cup of the chocolate chips.

3. Pour batter into the prepared pan. Sprinkle with walnuts and the remaining chocolate chips. Bake in the preheated oven about 40 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.