Picnic Cake
This is called Picnic Cake for many good reasons. It is the perfect cake to take on a picnic because, without frosting, it is easy to transport and it doesn’t have to be kept refrigerated.
Servings: 12
Calories: 458kcal
Equipment
- 9x13 inch pan
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
- In a large bowl, pour boiling water over butter and oatmeal. Let sit 10 minutes until butter is melted.
- Add sugars and mix well with a spoon.
- Add eggs and mix well.
- Stir in dry ingredients and 1/2 of the chocolate chips to the wet ingredients.
- Pour mixture into a greased and floured 9x13 pan.
- Sprinkle remaining chocolate chips and nuts on top.
- Heat oven to 350 degrees and bake 30-35 minutes.
- The cake is delicious on its own, but is also good topped with whipped cream or vanilla ice cream.
Notes
Additions:
- Try topping with fresh fruit such as sliced strawberries or even plums for a different kind of sweetness.
- Try, in a small saucepan or microwave, heating up some chocolate over medium heat or low heat (do not boil) to the perfect melted consistency to create a kind of chocolate frosting or drizzle.
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