Suzanne'S Oatmeal Chocolate Chip Cake
Suzanne's Oatmeal Chocolate Chip Cake combines hearty oatmeal with rich chocolate chips, offering a moist, flavorful treat perfect for dessert or snack lovers seeking a chocolatey boost.
Ingredients
Instructions
- Pour boiling water over oatmeal and let stand for 10 minutes.
- Add brown sugar, sugar, and oleo; stir until oleo is melted.
- Add eggs and mix well.
- Sift together flour, soda, salt, and cocoa; add to sugar mixture and mix well.
- Fold in 6 ounces of chocolate chips and chopped nuts.
- Bake as desired (baking instructions not provided).
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you’re out of oleo, unsalted butter works well as a substitute. You can also swap out half of the chocolate chips for dried fruit or coconut to add a different texture. Letting the oatmeal soak in boiling water helps to soften it, making for a moister cake.
Serving Suggestions
Serve this oatmeal chocolate chip cake warm with a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Wake Up Breakfast for a hearty brunch spread. Consider adding a dusting of powdered sugar on top or a drizzle of chocolate sauce for extra decadence.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped in plastic wrap for up to 3 months. To reheat, microwave a slice for 15-20 seconds or warm it in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Suzanne'S Oatmeal Chocolate Chip Cake contains roughly 1304 calories, with 28g protein, 247g carbohydrates, and 27g fat. It is an excellent source of iron (61% of the Daily Value), protein (56% of the Daily Value), and dietary fiber (38% of the Daily Value). Note that it is relatively high in sodium, at 2141mg per serving (93% 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 rolled oats instead of quick oats?
Yes, rolled oats can be used in this recipe, though they may require a slightly longer soaking time to soften. Just ensure they are fully hydrated before mixing into the batter for optimal texture.
Is it possible to make this cake gluten-free?
Certainly! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or add a teaspoon to ensure proper structure and texture.
Can I omit the nuts if I have allergies?
Absolutely! The nuts can be left out without affecting the overall recipe. If you want to maintain texture, consider adding an extra 1/4 cup of oats or additional chocolate chips.
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).