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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is a unique cake loaded with oats. A nice change of pace. The Source: Scott Cunningham, Wicca in the Kitchen Used for: Imbolc Ingredients:
1 1/2 cups water |
1 cup quick oats, uncooked |
1 cup semisweet chocolate chips |
1 1/2 cups flour |
1 1/2 teaspoons baking soda |
1 teaspoon salt 1 |
1/2 cups butter, softened |
1 cup brown sugar, firmly packed |
1/4 cup granulated sugar |
2 eggs |
frosting of your choice |
Directions:
1. Preheat oven to 350ยบ F.
2. Heat the water in a pan until boiling,
3. then add the oats and stir.
4. Cover, remove from heat, and let stand for 20 minutes.
5. Meanwhile, melt the chips in a double boiler or carefully in a regular pan,
6. until evenly melted. Set aside to cool. In a small bowl, sift together the flour,
7. soda, and salt and make sure it's evenly mixed.
8. In a large bowl, cream the butter and both sugars.
9. Beat in the eggs one at a time, then blend in the oats and the chocolate.
10. Finally, add the flour mix. When it's all evenly mixed together, pour it into a greased and floured 13 x 9 x 1 1/2-inch pan.
11. Bake for 35 to 40 minutes.
12. Remove from the oven and let stand for 5 to 10 minutes,
13. then turn out of the pan onto a flat surface.
14. Do not ice until completely cool!
15. Royal Icing works well if you don't want to use a store-bought icing; try dusting with cocoa for a picturesque end product.
16. Yield: 1 13 x 9 cake
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