Oatmeal Chocolate Chip Cake with Cream Cheese Frosting
Yields 1 9″x13″ cake, 12 big pieces
For the Cake:
8 ounces chocolate chips
1/2 teas bourbon, Scotch, or favorite liquor
1 1/2 cups plus 2 tablespoons 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
1 1/4 cups firmly packed dark brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
For the Cream Cheese Frosting:
5 tablebspoons unsalted butter, softened
5 1/2 ounces cream cheese, softened
2 cups confectioners’ sugar, sifted
3/4 teaspoon pure vanilla extract
To Make the Cake:
Preheat the oven to 375 degrees and position the rack in the center. Butter the sides and bottom of a 9 x 13 inch glass or light-colored metal baking pan.
Heat 1 1/4 cups water to boiling. 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.
Place the oats and cubes butter in a large bowl. Pour the boiling water over the oat mixture, wait 30 second, and stir to moisten all the oats and melt the butter. Set the mixture aside for 25 to 30 minutes.
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 chocolate chips.
Pour the batter into the prepared pan. Bake the cake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for at least 30 minutes.
To Make the Cream Cheese Frosting:
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined. Add the confectioners’ sugar and vanilla and beat until smooth, about 1 minute. Cover the bowl tightly and refrigerate for at least 30 minutes. (The frosting can be made 1 day ahead. Let it soften at room temperature before using).
Spread a thin, even layer of frosting over the cooled cake. Chill it for 15 minutes so that it can set. Slice and serve. The frosted cake can be kept, refrigerated and tightly covered, for up to 3 days. Bring the cake back to room temperature before serving. (An unfrosted one will keep for 3 days, tightly covered, at room temperature.)
Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.