Rhoda Ayers' Chocolate Chip Oatmeal Cake
A rich, decadent chocolate chip oatmeal cake featuring oats, cocoa, and walnuts, perfect for dessert or teatime gatherings, offering a moist texture and irresistible chocolate flavor.
Ingredients
Instructions
- Pour boiling water over rolled oats; let stand until cooled.
- Cream oleo, brown sugar, white sugar, and eggs until smooth.
- Add flour, baking soda, salt, cocoa, and half of the chocolate chips to the creamed mixture and mix well.
- Pour batter into a greased 9 x 13-inch pan.
- Sprinkle remaining chocolate chips and walnuts on top of the batter.
- Bake at 350°F (175°C) for 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. You can substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you're out of walnuts, pecans work well too. For a slightly different taste, try adding a splash of vanilla extract to the batter. Serve it warm with a scoop of vanilla ice cream for a delightful dessert.
Serving Suggestions
This cake is perfect on its own, but it also pairs beautifully with a scoop of whipped cream or vanilla ice cream. Serve it alongside a cup of coffee or tea for an afternoon treat. For a more indulgent dessert, consider serving it with a drizzle of chocolate sauce or a dollop of fresh berries. It’s a delightful addition to any dessert table, especially alongside recipes like Pumpkin Pie(Deep Dish).
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or until warm. You can also enjoy it cold, as the flavors meld wonderfully over time.
Nutrition & Diet Analysis (per serving)
Each serving of Rhoda Ayers' Chocolate Chip Oatmeal Cake contains roughly 45 calories, with 1g protein, 7g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 833mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats in this recipe. However, be aware that the texture may be slightly different, as quick oats absorb water more quickly and result in a softer cake. If you prefer a chewier texture, stick with rolled oats.
How can I make this cake gluten-free?
To make a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose blend that contains xanthan gum. Ensure that your oats are certified gluten-free as well, as cross-contamination can occur. The cake will still be delicious with these adjustments!
Can I add other mix-ins to the cake?
Absolutely! Feel free to add dried fruits like raisins or cranberries, or even coconut flakes for a different flavor profile. Just be mindful of the total amount of mix-ins so that the cake maintains its structure. Experimenting with different ingredients can lead to delightful variations!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).