Chocolate Oatmeal Cake with Pecan Caramel Topping
Incredibly moist and fluffy chocolate oatmeal cake glazed with gooey sticky pecan caramel topping. The addition of oatmeal provides moistness in the cake and it is quick to put together
Equipment
Ingredients
- 1 1/4 cup milk
- 1 cup quick cooking oats
- 4 oz semi-sweet chocolate broken into pieces
- 1/2 cup butter softened and diced
- 1 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup brown sugar
- 3 eggs well beaten
- 1 tsp vanilla
Pecan Caramel Topping
- 6 tbsp butter
- 3/4 cup brown sugar
- 1/4 cup heavy cream
- 3/4 cup chopped pecan
Instructions
- Preheat the oven to 350˚F. Grease a 9x13 inch pan and set aside.
- Put milk in a small sauce pan over medium heat. Scald the milk just until it comes to boil.
- Meanwhile, combine oats, chocolate pieces, and butter in a medium mixing bowl. Pour the scalded milk and stir; set aside to soak.
- In a large mixing bowl, whisk flour, sugar, baking soda and salt. Add brown sugar, eggs, vanilla, and whisk together to combine.
- Stir the oat chocolate mixture to make sure all the chocolate and butter pieces are melted in the milk. Add it to the flour mixture and mix well. Pour the batter into the prepared pan. Bake in the preheated oven for 35 minutes or until done.
- For pecan caramel topping; put butter, brown sugar, and cream in a small sauce pan over medium high heat and bring it to boil. Boil for 2 minutes and remove from the heat. Add the pecan and stir.
- When the cake comes out of oven, pour the hot caramel topping over the cake immediately. Let the cake cool in a pan on a cooling rack completely.
Nutrition
Calories: 397kcal | Carbohydrates: 64g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 292mg | Potassium: 247mg | Fiber: 2g | Sugar: 46g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg