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Chocolate Chip Oatmeal Cake

Seems like forever since I've posted on this blog.  Apologies to my faithful readers.  My mom and mother-in-law (93 and 90 respectively) have both been through a long rough patch, but are both doing better now, so back to cooking!  I adapted this recipe from a recipe I got from my friend Gail (of the Gail's Green Beans fame).  She brought this cake to a party we attended and I loved it!  It's a snack cake -- so no frosting is needed (call me crazy, but I've never been a fan of frosting).  You can drizzle it with chocolate sauce or sprinkle it with powdered sugar, if you like, or you can serve it up my favorite way -- with Magic Vanilla Ice Cream on top, drizzled with Hot Fudge Sauce.  Yummmm.....decadence at its best!

This cake also transports well, which makes it a great picnic cake for all your summer outings.  Hope you enjoy it as much as we have!

Chocolate Chip Oatmeal Cake

1 Cup Bob's Red Mill Gluten Free Old Fashioned Rolled Oats (see note below)
1 stick butter (1/2 cup)
1-3/4 Cups water
Put in a large bowl and microwave for 4 minutes on high.  Remove from microwave and cover to steam while doing the next two steps.
1 Cup brown sugar
1 Cup white sugar
2 eggs, whisked
Mix sugars and eggs together.
1 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
3 Tbsp cocoa powder
Whisk dry ingredients together. 
10 oz. chocolate chips (I use semi-sweet)
Add chocolate chips to the flour mixture and stir to coat the chocolate chips.  This keeps the chips from sinking to the bottom of the batter when baking (great hint Gail -- thank you!)

Now take the cover off the oatmeal/butter mixture and stir in the sugar/egg mixture, then the flour/chocolate chip mixture.  Pour into a greased and floured 9 x 13 pan and bake at 350 for 35 minutes. 

Note:  if you prefer less oatmeal texture, you can substitute Bob's Red Mill Gluten Free Instant Oatmeal.

Also, for you wheat-OK followers, just leave out the xanthan gum and use regular oatmeal and flour.  No change in quantities.