Oatmeal chocolate chip cake with cream cheese frosting from Baked Explorations: Classic American Desserts Reinvented (page 39) by Matt Lewis and Renato Poliafito

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Notes about this recipe

  • Eat Your Books

    Can substitute Scotch or liquor of your choice for bourbon.

  • MsMonsoon on July 14, 2021

    If you like a cake you can sink your teeth into, this is it. It's a very "homey", old-fashioned type 9x13 cake and quite hearty. I was expecting a vanilla-y chocolate chip cookie flavor but it comes off more as oatmeal cinnamon cookie. I used Trader Joe's dark chocolate chunks so that made it extra chunky. The cream cheese frosting is very good. There are so many "do this...then wait 30 minutes" instructions, so this cake, despite its casual nature, takes quite a while. For example, mix up the frosting, then put it in the fridge at least 30 min, but then bring it to room temp to frost, then refrigerate the cake before cutting. Then you probably want to bring it back to room temp for serving!

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