Categories: Cake
Ingredients
- 8 ounces chocolate chips
- 11/2 cups plus 2 tbsp. all purpose flour
- 1 cup rolled oats
- 1/2 cup (1 stick) unsalted butter, cut into small cubes, at room temperature
- 2 eggs, slightly beaten
- 3/4 cup granulated sugar
- 11/4 cups firmly packed dark brown sugar
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 11/2 tsp. cinnamon
- Vanilla Frosting (original recipe used cream-cheese frosting)
Directions
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Preheat the oven to 375ºF and position the rack in the center. Butter the sides and bottom of 9-by-13-inch glass or light-colored metal baking pan. Heat 1¼ cups water to boiling.
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Place the chocolate chips in a small bowl and toss them with the bourbon until covered. Sprinkle 2 tablespoons of the flour over the chips and toss until coated. This will keep them from settling at the bottom during baking. Set aside.
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Place the oats and butter cubes in a large bowl. Pour the boiling water over the oat mixture, wait 30 seconds, and stir to moisten all the oats and melt the butter. Set the mixture aside for 25 to 30 minutes.
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In a separate bowl, whisk together the eggs, both sugars, salt, baking soda, baking powder, and cinnamon until combined. Fold in the cooled oatmeal and stir until well combined. Gently fold in the remaining flour and then the chocolate chips. Pour the batter into the prepared pan.
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Bake the cake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack for at least 30 minutes
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Spread a thin even layer of frosting over the cake. Chill it for 15 minutes so that it can set. Slice and serve. The frosted cake can be keep, refrigerated and tightly covered, for up to 3 days. Bring the cake back to room temperature before serving