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Chocolate Oatmeal Cake

 Chocolate Oatmeal Cake
Writes Deborah Sheehan of East Orland, Maine, "Chocolate Oatmeal Cake is a treat—it's so moist and is topped with scrumptious coffee frosting."
12 ServingsPrep: 20 min. + standing Bake: 35 min.

Ingredients

  • 1-1/2 cups boiling water
  • 1 cup quick-cooking oats
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • COFFEE FROSTING:
  • 2 teaspoons instant coffee granules
  • 1/4 cup half-and-half cream, warmed
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 4 cups confectioners' sugar

Directions

  • In a large bowl, combine water and oats. Sprinkle with chocolate
  • chips (do not stir); let stand for 20 minutes.
  • In a large bowl, cream butter and sugars until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in oat
  • mixture. Combine flour, baking soda and salt; add to the creamed
  • mixture and mix well.

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Chocolate Oatmeal Cake (continued)

Directions (continued)

  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for
  • 35-40 minutes or until a toothpick inserted near the center comes
  • out clean. Cool on a wire rack.
  • For frosting, dissolve coffee granules in cream; set aside. In a
  • large bowl, beat butter until smooth. Beat in vanilla and salt.
  • Gradually beat in confectioners' sugar until smooth. Beat in enough
  • of the coffee mixture to achieve spreading consistency. Frost cake.
  • Yield: 12 servings.
Nutritional Facts: 1 serving (1 slice) equals 560 calories, 21 g fat (6 g saturated fat), 38 mg cholesterol, 494 mg sodium, 91 g carbohydrate, 2 g fiber, 4 g protein.