I have been making saucepan cakes for years and years. You know the kind where you bring your water to a boil add the oats and butter, remove it from the heat and when it has cooled, continue. Using the saucepan as your mixing bowl, hence saucepan cake.
Saucepan Oatmeal Chocolate Chip Cake
adapted from: Bake or Break
1 1/4 c water
1 c rolled oats
Bring water to a boil, stir in oats and butter. Remove from heat, let cool until lukewarm.
2 eggs, beaten
3/4 c sugar
1 1/4 c brown sugar
Add sugar and eggs to the oat mixture, combine well.
1 1/2 c flour
1/2 t salt
1 t baking soda
1 t baking powder
2 t cinnamon
Stir together in a large bowl, add to the oat mixture, beat by hand until mixture is smooth.
1 1/2 – 2 c chocolate chips – if you are not using mini chips, chop them up a bit, then they won’t sink
1/2 t water
2 T flour
Toss the chips with the water to coat, sprinkle with the flour, fold into the cake batter.
Pour into a prepared 9X13 pan. Bake 40-45 minutes or until tests done in your oven. Let cool. Make frosting!
4 T butter
4 oz cream cheese
2 c powdered sugar
2 t vanilla
Beat until creamy. Spread over cake and enjoy!
This was one of our desserts from May’s Sunday Cafe dinner. We all loved it, it is a keeper!
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