Picnic Cake
Picnic Cake is a moist oatmeal cake flavored with cinnamon and topped with chocolate chips and nuts. It bakes in a 9x13-inch pan, needs no frosting, and is easy to take to picnics, potlucks, and family gatherings.
Servings: 12
Calories: 458kcal
Equipment
- 9x13 inch pan
- Large Mixing Bowl
Ingredients
- 1 3/4 cups boiling water
- 1 cup oatmeal quick
- 1/2 cup butter or margarine
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 tablespoon cocoa
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 12 ounces chocolate chips divided
- chopped pecan or walnut pieces
Instructions
- Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
- Place quick oats and butter in a large mixing bowl. Pour boiling water over the top and let sit for 10 minutes, until the oats soften and the butter melts.
- Stir in brown sugar and granulated sugar until combined. Add eggs and mix well.
- Add flour, baking soda, cocoa powder, salt, and cinnamon. Stir just until combined, then fold in half of the chocolate chips.
- Spread batter evenly into the prepared baking pan. Sprinkle the remaining chocolate chips and chopped pecans or walnuts over the top.
- Bake for 30 to 35 minutes, or until the center is set and a toothpick inserted away from a chocolate chip comes out clean or with a few moist crumbs. Cool before cutting. Serve as-is or with whipped cream or vanilla ice cream.
Notes
- Quick oats work best because they soften easily and blend into the cake.
- Old-fashioned oats can be substituted 1:1. Pulse them a few times in a food processor or blender first for a softer texture.
- Let the oats soak in the boiling water for the full 10 minutes before continuing with the batter.
- Don't overmix after adding the flour. Stir just until combined.
- Begin checking the cake at 30 minutes and avoid overbaking so it stays moist.
- Pecans or walnuts are optional and can be left off for a nut-free cake.
- For a coconut version, add 1 cup shredded coconut to the batter.
- Let the cake cool completely before covering or transporting it.
- Store tightly covered at room temperature for up to 3 days.
- Freeze cooled cake or individual slices in an airtight container for up to 3 months.
- Serve plain for easy transport, or add whipped cream, vanilla ice cream, fresh fruit, or melted chocolate when serving.
Nutrition
Calories: 458kcal | Carbohydrates: 66g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 291mg | Potassium: 235mg | Fiber: 3g | Sugar: 45g | Vitamin A: 290IU | Calcium: 47mg | Iron: 3.2mg