Monday, December 7, 2015

From Caitlyn's Kitchen - Chocolate Chocolate Chip Cake (or Muffins) (Regular or Gluten Free)

This cake has been a favorite of friends and family for years. It's rich, decadent, and is the only cake I bake. There's no need for frosting with this one. 

There are also a couple of mild variations. 

You can add peanut butter chips instead of the chocolate chips. 
You can substitute gluten free oatmeal and baking flour for those regular ingredients.
You can make muffins (24) instead of the 13x9 inch cake (which has suddenly becomes the family's preference).

Chocolate Chocolate Chip Cake

1-3/4 cup boiling water
3 eggs
1 cup uncooked oatmeal
1/2 cup butter
1 teaspoon soda
1 tablespoon cocoa
1 cup brown sugar
1 cup sugar
1-3/4 cup flour
1/2 teaspoon salt
1 12 ounce package chocolate chips


Lightly spray 9x13 inch pan with cooking spray.
Pour boiling water over oatmeal and let stand at room temperature for 10 minutes.
Add butter, brown and white sugar and stir until butter melts.
Add eggs and mix well.
Add dry ingredients to mixture, mixing well.
Add half of chocolate chips, mix well.
Pour batter into pan.
Sprinkle remaining chips over the top.

Bake at 350 degrees Fahrenheit for 40 to 45 minutes.

Place cupcake liners into muffin tins.
Fill with 1/3 cup of batter. 
Bake at 350 degrees for 25 minutes. 

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