You guys, something really wonky happened to some of the recipes that were originally housed on aimeebroussard.com when migrating over to this site. And when I say wonky, I mean wonky as in this Chocolate Chip Snack Cake recipe vanished.
And if a recipe should not vanish, well, it’s this one.
This page torn from Debbie Jones’ Cookbook tells you that it’s a goodie.
When this little lovely landed itself into my inbox, I wasn’t sure what warmed my heart more- the fact that Debbie’s cookbook is called “Good Things to Eat”, or that the pages are torn and tattered with more love than a giant sized inflatable heart can ever hold.
I became friends with Debbie’s daughter Katie when I was working in the big, bad world of Insurance and a zillion miles away from home eating sandwiches in a hotel room. I know her life and I know that 1. it’s virtually impossible to ever include her in the traveling apron recipe swap because it’s unlikely where she will be at any given time, and 2. she’s not cooking a whole heck of a lot bouncing from hotel to hotel and from state to state. So while the traveling apron binder didn’t travel to her, her mama’s recipe for this Chocolate Chip Snack Cake (which she says is the best ever) made it to me nevertheless.
Thank you, Internet.
And thank you Katie and Debbie for introducing me to this “Snack Cake” hereby to be known in my house as Debbie’s Chocolate Chip Snack Cake.
With an ingredient list that is uncomplicated yet intriguing I was more than happy to oblige in giving the Chocolate Chip Snack Cake a whirl. Cooked oatmeal and an entire bag of semi sweet chocolate morsels? An entire cup of butter??? How on earth could it possibly be undesirable?
Since I had a bag of mini semi sweet morsels on hand, those are what I used. The recipe calls for chopped nuts but because I was brining the cake to a league meeting, I didn’t want to eliminate anyone with nut allergies.
I bet the cake is really great with the nuts, though. The recipe also calls for 2 extra large or 3 small eggs. I had 2 large eggs and decided to wing it and my cake turned out just fine.
- 1¾ cups boiling water
- 1 cup uncooked oatmeal
- 1 cup lightly packed brown sugar
- 1 cup granulated sugar
- 2 sticks butter, softened
- 2 extra large or 3 small eggs
- 1¾ cups unsifted all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cocoa
- 1 (12 ounce) package semi sweet chocolate chips
- ¾ cups chopped walnuts or pecans
- Pour boiling water over oatmeal. Add brown sugar, granulated sugar and butter, stir until butter is melted, and let stand at room temperature for 10 minutes. Add eggs and mix well. In a separate bowl, sift together the flour, salt, soda and cocoa- add to the wet mixture. Combine well. Fold in ½ of the chocolate chips. Pour into well greased and floured pan. Sprinkle remaining chocolate chips and nuts on top. Bake at 350 degrees for 40 minutes or until toothpick comes out clean.
Serve with an ice cold glass of milk and ooooh laaaaa la.
The addition of the cooked oatmeal makes for a super moist, ooey gooey cake.
I cut in really small squares to serve, and I’m guessing that the richness of the chocolate and the gooey-ness of the oatmeal is what lent itself to the name “snack cake”. Too large of a piece and you might as well call it a meal.
So, raise your hand if you’re envious of Ms. Debbie’s “Good Things to Eat” cookbook.
(raising both hands over here)
Do you have a favorite heirloom recipe? Email it to me if it’s not top secret. I’d love to recreate and feature it!