My mother, Dawn, is the baker of our family. She makes amazing cookies and cakes! I envy her at times … I am not a precise recipe kind of girl. Baking is usually too exact of a science for me. She does it magically, effortlessly and extraordinarily! This is her recipe. When she makes this cake, it disappears in minutes! It is fabulous served warm right out of the oven, but is perfectly wonderful cooled, as well. It is super simple to throw together and you don’t even have to make a frosting!
This is one of my hubby’s favorites, so it was perfect this weekend for the kids and I to make for his birthday!
Note: The recipe calls for mini chocolate chips, but for this post I only had a partial bag of chunk chocolate chips and regular chocolate chips, so we improvised by chopping up the chunks for use in the recipe and used the regular chips for the top!
Begin by combing 1 1/3 cups of boiling water in a large mixing bowl along with 1 cup of quick-cooking oats. Stir and allow to sit for ten minutes.
Next, add in 1 stick (1/2 cup) of very softened butter, 1 cup of packed brown sugar, 1 cup of white sugar and 2 eggs.
Stir to combine.
Now it’s time to add in the dry ingredients. Add 1 1/3 cups of flour, 1 teaspoon of baking soda, 1 tablespoon of cocoa powder and 1 cup of mini chocolate chips (or, in my case … chopped chunk chocolate chips).
Stir until well-blended. Pour into a greased 9″ x 13″ baking pan. Top with a good handful of chocolate chips.
Bake at 325º for 35 – 40 minutes. Serve with whipped cream, if desired.