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So I’ve decided to kick off 2011 with this amazing recipe for Oatmeal Chocolate Chip Cake and a $100 Williams-Sonoma gift card giveaway. Williams-Sonoma is such a wonderful resource for high quality cooking tools, cookbooks and food items. Over the years, the many gadgets I’ve purchased from WS (including the mixer used to make this cake) have helped me achieve better results in the kitchen. I am hoping that this giveaway will do the same for one lucky winner! Continue reading for a recipe.
You can enter to win at any point between January 13, 2010 and February 4, 2010. A winner will be selected at random on Saturday, February 5, 2010. Please note that the Williams-Sonoma gift card can only be used in the United States and Puerto Rico. Good luck to all who enter and thank you so much for participating. This is going to be exciting!!! And now on to the recipe…
I am only going to give this cake a brief introduction because to be honest, it’s just unreal. The cake is moist and full of mouthwatering flavor and texture. The frosting is TDF (to die for).
Oatmeal Chocolate Chip Cake
For the cake:
- 8 oz. chocolate chips (I used 4 oz. semi sweet and 4 oz. bittersweet)
- ½ teaspoon rum, bourbon, Scotch, or your liquor of choice
- 1 ½ cups plus 2 tablespoons all purpose flour
- 1 cup rolled oats, old fashioned, not instant
- 1 stick (½ cup) unsalted butter, cut into cubes, room temperature
- 2 large eggs, slightly beaten
- ¾ cup granulated sugar
- 1 ¼ cups firmly packed dark brown sugar
- ½ teaspoon fine grain sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
For the frosting:
- 5 tablespoons unsalted butter, room temperature
- 5 ½ oz. cream cheese, room temperature
- 2 cups confectioners' sugar, sifted
- ¾ teaspoon pure vanilla extract
- Bring a kettle full of water to a boil. You will need 1 ¼ cups of boiling water to soak the oats.
- In a small bowl, toss chocolate chips with rum. Each chip should be coated and glistening. Sprinkle the chocolate chips with 2 tablespoons flour and toss until coated. This will keep the chocolate chips from sinking to the bottom during baking. Set aside.
- Add rolled outs and cubed butter to a large bowl. Measure out 1 ¼ cups of boiling water and pour over oats and butter. Gentle stir to moisten the oats and melt the butter. Set aside for 25 minutes.
- While the oats are soaking, preheat your oven to 375°F and place a rack in the center of the oven. Butter a 9 by 13 baking dish and set aside.
- In a separate bowl, whisk together eggs, granulated sugar, dark brown sugar, salt, baking soda, baking powder and cinnamon until combined. Add the oatmeal butter mixture and stir until well combined. Add the remaining flour and gently fold in. Be careful not to overmix here. Once the flour is completely incorporated, fold in the chocolate chips. Carefully pour the batter into the prepared baking dish.
- Bake for 35 - 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool in the pan for at least 30 minutes.
- While the cake is cooling, prepare the cream cheese frosting. In the bowl of a stand mixer fitted with a paddle attachment, mix butter on medium speed until smooth. Add the softened cream cheese and mix on medium until combined.
- Add the confectioners' sugar and vanilla extract and mix for a few seconds on low. Increase the speed to medium and beat until smooth (about 1 to 2 minutes). Transfer the frosting to a smaller bowl, cover and refrigerator for at least 20 minutes.
- To assemble the cake, simply spread the frosting over the cooled cake in an even layer. You can chill the cake for 15 minutes to let the frosting set; however, I couldn't wait that long and sliced a piece immediately.
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