Chocolate Oat Snack Cake
350 degree oven
1 3/4 cup boiling water
1 cup quick cooking oats
1/2 cup real butter (1 stick), softened
1 cup sugar
1 cup brown sugar
1 3/4 cup unbleached flour
2 Tbls. unsweetened cocoa*
1 tsp. baking soda
1/2 tsp real sea salt (pink kind)
12 ounce pkg chocolate chips (2 cups), optional
1 cup chopped nuts, optional
Powdered sugar, optional
In bowl, combine water and oats; let cool 10 minutes.
Cream butter and sugars. Add eggs, one at a time, beating well after each addition.
Combine flour, cocoa, baking soda, and salt; set aside.
Add oat mixture to creamed butter mixture, then add dry ingredients and blend well.
Stir in 1 cup chocolate chips, if used. Also stir in 1 cup nuts, if used.
Grease a 13" x 9" pan. Pour batter into pan, leveling top. Sprinkle top with remaining 1 cup chocolate chips, if used. Bake at 350 degrees for 40-45 minutes, till toothpick comes out clean.
Cool on wire rack. Sprinkle with some powdered sugar, if desired.
* I like mine made with 3 Tbls cocoa, but that seems to be too strong of a chocolate flavor for most people. It makes it very rich.
Tip: If you want to make a nice design with the powdered sugar, get a paper lace doily and lay over the cake, then sprinkle with powdered sugar. Carefully remove paper and you will have a lace design.