Cocoa Oatmeal Cake Food

OATMEAL CHOCOLATE CAKE

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.

THE WORLD'S BEST CHOCOLATE OATMEAL CAKE

Steps:

• Preheat oven to 350. With an electric mixer, cream the butter and sugars. Add the eggs and mix well.
• Add flour, soda, salt and cocoa and mix until just incorporated. The batter will be very thick.
• Add water to oatmeal and let stand for a few minutes. Once oats are soft, add oats/water mixture to the batter and mix well. Stir in half of the bag of chocolate chips (6 ounces).
• Pour into a greased or buttered rectangular 9×13 cake pan. Sprinkle the top of the cake with the rest of the bag of chocolate chips (6 ounces).
• Bake at 350 for 30-40 minutes or until the surface springs back lightly when touched and your house smells amazing. Do not overbake. Let cool completely.
• For the frosting, melt the butter, sugar, and milk in a large saucepan over medium-low heat. Bring to a boil and boil for 30 seconds.
• Reduce heat to low and add chocolate chips and marshmallows. Stir or whisk until frosting is smooth. Pour immediately over the cooled cake. The frosting crystallizes almost immediately as it cools so it's important to get it on the cake while it's still piping hot. Allow the frosted cake to cool for 5 minutes before serving. Or... not.

EASY CHOCOLATE OATMEAL CAKE

Steps:

• Grease an 8 x 8 pan.
• Mix oats, boiling water, and butter.
• Let cool.
• Beat sugar, eggs and vanilla.
• Add cooled oat mixture to sugar/egg mixture.
• Sift the dry ingredients together.
• Add to the wet mixture and mix well.
• Spread into the prepared pan.
• Bake at 350 for 40 minutes.

COCONUT OATMEAL CAKE

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

GLUTEN FREE OATMEAL CAKE

Steps:

• Preheat oven to 325°F.
• Grease a 13 x9 inch baking dish.
• Put oatmeal in a bowl and add boiling water. Stir to combine and let stand.
• Combine 1/2 cup butter with sugars in a mixing bowl and beat on high until light and fluffy.
• Add eggs, oatmeal, gluten free flours, xanthan gum, baking powder, baking soda, salt, cinnamon and vanilla and beat on low, just until thoroughly blended.
• Pour cake batter in prepared baking dish.
• Bake for 35 to 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
• While the cake is baking, combine topping mixture in a bowl.
• As soon as the cake comes out of the oven, spread the topping mixture evenly over the top of the hot cake.
• Broil the cake, about 6-inches from the broiler, until the frosting is bubbling and golden brown- about 5 minutes. Watch this step carefully- the topping will burn if left under the broiler too long!
• Cool before serving -- or eat it warm like we like it!

BANANA OATMEAL CAKE

Steps:

• Heat oven to 350 degrees F.
• Grease rectangular pan with shortening.
• Beat in large bowl with wooden spoon bananas, sugar, vegetable oil, buttermilk, vanilla, and egg.
• Mix in flour, oats, baking soda, cinnamon, cloves and baking powder.
• Stir in chopped nuts and raisins.
• Spread batter in pan.
• Bake 30 to 35 minutes or until toothpick poked in center comes out clean.
• Cool completely on wire rack.

SARAH 'S OATMEAL CAKE WITH COCONUT PECAN FROSTING

Steps:

• Pour boiling water over oatmeal and let stand for 20 minutes.
• Cream the sugars and butter together; add eggs.
• Add dry ingredients to the wet mixture.
• Bake at 325 degrees Fahrenheit for 55 minutes in a greased 9x13 inch pan.
• Coconut Pecan Frosting:.
• Mix evaporated milk, sugar, butter, egg yoks and vanilla in saucepan.
• Cook and stir on medium heat until thickened and golden brown, about 10 minutes.
• Remove from heat.
• Stir in coconut and pecans.
• Cool to room temperature, and spreading consistency, before spreading on cooled cake.

COCOA & CHERRY OAT BAKE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Cover the cherries with boiling water and set aside for 10 mins. Meanwhile, mix the chia seeds with 3 tbsp warm water.
• Drain the cherries and put in a large bowl with the soaked chia and the remaining ingredients, except the hazelnuts. Tip into a 2-litre ovenproof dish and scatter over the hazelnuts, then bake for 25-30 mins until piping hot in the middle. Serve with yogurt and cherry compote, if you like.

COCOA OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda and salt; mix well. Stir in oats and raisins, mix well.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool - store tightly covered.