Name: Oatmeal Chocolate Chip Cake with Cream Cheese Frosting
Yield: Yield: one 9-by-13-inch Cake
Cuisine: United States
Ingredients: 8 ounces chocolate chips; ¾ cup granulated sugar; 1½ cups plus 2 tablespoons all-purpose flour; ½ teaspoon bourbon, Scotch, or favorite liquor; ½ cup (1 stick) unsalted butter, cut into small cubes, at room temperature; 1 cup rolled oats; 2 eggs, slightly beaten; 1 teaspoon baking soda; ½ teaspoon salt; 1½ teaspoons cinnamon; 5½ ounces cream cheese, softened; 5 tablespoons unsalted butter, softened; ¾ teaspoon pure vanilla extract; 2 cups confectioners’ sugar, sifted; 1 teaspoon baking powder; 1¼ cups firmly packed dark brown sugar

Preparation info

Yield:
one
9-by-13 inch Cake

Difficulty
Medium

Appears in

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

About

It may sound devilish, but this cake—which is like a dense banana bread with the flavor of a really good oatmeal chocolate chip cookie—is perfect for breakfast. It is like coffee cake for the cookie enthusiast. Of course, it is also ideal for either an afternoon or a midnight snack, but it was conceived as a breakfast treat. The original recipe was buried deep within a Time-Life cookbook, and it revealed a split personality: Half the cake felt like an ambrosia, while the other half felt lik