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Marshmallow Fairy Flower

Marshmallow Fairy Flower
Celebrate Spring by Creating tiny flowers from mini-marshmallows! Click on photo for tutorial!



Monday, January 24, 2011

Oatmeal Chocolate Chip Cake

This was another one of those ..See it and have to try it right now recipes!! This gets added to the top of my list as one of my ( our) most favorite cakes ever! Delicious and easy and your house will smell wonderful ! I also want to add that if your NOT a frosting lover this cake would be Amazing Unfrosted and used like a snack cake.. It has the texture of a carrot cake and would be wonderful cut into Squares and served just that way on a platter!

Oatmeal Chocolate Chip Cake

Cake Ingredients:

8 ounces chocolate chips ( I used a mix of milk and semisweet chips) 1/2 teaspoon liquor, such as bourbon or Scotch* (At the time of baking, my only liquor choices in my kitchen were Kahlua!
1 & 1/2 cups + 2 Tablespoons all-purpose flour
1 cup rolled oats
1/2 cup unsalted butter, cut into small cubes, at room temperature
2 eggs, slightly beaten
3/4 cup granulated sugar
1 & 1/4 cups firmly packed dark brown sugar ( I used light brown)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 & 1/2 teaspoons cinnamon ( I used 3 tsp)

Preheat oven to 375°.
Butter the sides and bottom of a 9″x13″ baking pan.
Toss chocolate chips with liquor 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, and then stir to moisten oats and melt the butter.
Seat 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.
I baked for around 35 minutes!!!
Cream cheese frosting

5 tablespoons unsalted butter, softened ( I used 1 stick)
5 & 1/2 ounces cream cheese, softened ( I used 8-oz)
2 cups confectioners’ sugar, sifted ( I Used maybe 4 ½ cups)
3/4 teaspoon vanilla extract ( I used 3 tsp )
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. ( I didn't do this )

Spread a thin layer of frosting over cake.
Chill for 15 minutes before serving. Store covered cake in refrigerator for up to 3 days.
I used the different amounts for icing as I wanted a thicker layer of frosting! Oh and I also added a sprinkle of Cinnamon on top...Cocoa powder would also be wonderful!

Recipe from,

Photography by Diane Marks
2011 All Rights Reserved
Photos may not be reproduced without permission from the author of this post.


  1. This cake looks so rich and yummy!!
    Thank you for sharing the recipe!!!

  2. Thank you,
    It really is yummy and best served at room temp so your cream cheese icing is nice and creamy.

  3. This looks very delicious. Very mouth watering. Lift Kits Thank you for sharing the recipe.


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