CHOCOLATE OATMEAL CAKE

This just might be the first time I have been served a dessert that I really enjoyed and a couple of days later I made it -- not once but twice in one morning. 

Friend Vicky had the group over on Tuesday for an afternoon of canasta and served this Chocolate Oatmeal Cake. She said it was one of her mother's recipes. She has served us other family recipes and they have always been delicious and just a little bit different. (Vicky is from Canada and so I don't know if that's why they always seem to be just a little bit different.)

When I decided to try the recipe this morning, I allowed my creative juices to flow and made a couple of changes. Nothing extreme. I have friends who like my recipes because they are diabetic and need to avoid the sugar. I am not diabetic, but I try to avoid using real sugar as much as I can. I do this with regular recipes so I always say you can make it using sugar if you like.

If the recipe calls for brown sugar, I just substitute my truvia (brown) sugar complete. For sugar, I substitute stevia. If the recipe calls for a cake mix, I substitute the Zero Sugar yellow or Devil's food cake mix.

Vicky served her cake with whipped topping. I thought I had some canned Zero Sugar frosting, but didn't so I left the first one plain but topped the second one with coconut and then baked it. It gave it a slight German Chocolate Cake look. I could have added some chopped pecans with the coconut, but didn't. You can also sprinkle chocolate chips on top of the cooked cake, stick it back in the oven for about 2 minutes to heat up the chips and then spread the softened chips with a knife for a thin frosting. I thought the toasted coconut looked pretty on top.

Print recipe.

CHOCOLATE OATMEAL CAKE

 1/2     cup oats (I used quick oats)

1          cup boiling water

2         tablespoons cocoa

1          cup brown sugar (I used truvia brown sugar complete)

2         large eggs

1          stick (1/2 cup) butter, softened

1          cup flour

1         teaspoon baking powder

1/2     teaspoon baking soda

pinch of salt

1/4     cup water

Preheat the oven to 350 degrees F. Spray an 8 - inch square baking dish with non-stick cooking spray. Set aside.

Measure the oats and add to boiling water. Stir. Set aside.

Combine brown sugar and cocoa in a mixing bowl until well blended.

Add eggs and softened butter. Stir until mixed together with a spatula.

Add cooled oats/water mixture. (All of the water should be absorbed.) Stir.(Forgot to take a picture.)

Combine the flour, baking powder, baking soda, and salt together to blend. Add to the wet mixture along with the 1/4 cup of water.

Stir until well blended.

Pour into prepared pan

and bake for 30 minutes or until cake checks done with a toothpick. Cool on wire rack.

Serve with ice cream or whipped topping. You could also frost it if you liked with your favorite frosting. (When Vicky served it to us.)

The second time I made the cake, I sprinkled 1/2 cup of coconut evenly on the top of the batter and then baked it.

I took this one to our neighbors as a Thank You for allowing us to add a little bit to his load to the landfield. They were very pleased. Said it would be their dessert for the evening.

You could add chopped nuts also if you liked. Don't be afraid to experiment.