Baking is a Piece of Cake
We don’t get much baking done here at Endless Simmer. It’s not that we don’t have a collective sweet tooth (we sure do), it’s just that with all the measuring and timing and instruction-following, baking doesn’t quite fit into the creativity-fueled anarchy that guides our cooking world view. It takes so much discipline, attention, and, I don’t know, skill. Not for me.
Fortunately, Alex is much more of a patient, science-y type, which balances out well. She broke out the baking soda and measuring cups this weekend to throw together this chocolate cake while I made chiles rellenos.
Kind of a brownie kicked up a few notches, the cake isn’t as chocolate-y as it looks, with just a little cocoa powder going a long way, and the surprising addition of oatmeal keeping it rich and moist. Hmm…I’d tell you more about it, but again, don’t really know about baking. Regardless, it’s delicious and not too complicated.
The recipe, from Alex’s pal Eliza, and another vanity shot, after the j.
Stake Visitor’s Cake
1 c uncooked oatmeal
1.5 c boiling water
1 c white sugar
1 c brown sugar
0.5 c (1 stick) butter
2 beaten eggs
0.5 tsp salt
1 tbsp cocoa powder
1.5 c flour
1 tsp baking soda
about 1 c chocolate chips
1 c chopped nuts
– Pour boiling water over oatmeal, let stand until it looks oatmeal-y. (About 5 mins for instant oatmeal, 10 mins for regular.)
– Cream eggs, sugar and butter until smooth. Add dry ingredients and half of the chocolate chips. Mix well. The original recipe was ambiguous about when to add the oatmeal, but I did it here and it turned out great.
– Pour into greased 9×13 pan and sprinkle nuts and other half of chocolate chips on top.
– Bake at 350 for 30-40 mins. And, quoting the original recipe, “No frosting needed, it’s so tasty.”