Oatmeal Chocolate Chip Cake
Posted by hsimpsongrossman on June 7, 2015
My intention was to go along with the Baked Sunday Mornings’ baking schedule and prepare the Rainbow Icebox Cake with Homemade Chocolate Cookies. But then my mother told me that my father’s blood sugar has been soaring lately. Given that my parents were coming over for the weekend, it didn’t feel right to have such a tempting looking confection in the fridge.
It’s my father’s genetic built, you see, that gave me my sweet tooth. No matter how high the dosage of chemotherapy he receives, or severe a surgery he undergoes, he never says no to a chocolatey biscuit or a nice piece of cake and a good cup of coffee. My mother, on the other hand is the complete opposite. Just give her some fresh vegetables, pickles or smoked fish and she’s in heaven. In fact, she was once heard admitting to not liking ice cream – can you imagine?
My parents arrived at a mutually agreed upon arrangement, whereby a couple of slices of cake over the weekend are acceptable (I mean, he’s been fighting cancer for the past 20 years, I doubt it’s a slice of cake which will be his doom).
Once I’ve got the OK, I was looking for a homey, not too sinful cake for my father to sink his pastry deprived teeth into. The cake which immediately came to mind was this comforting Oatmeal Chocolate Chip Cake from Baked Explorations, scant the cream cheese frosting.
As it’s name suggests, this cake calls for oatmeal instead of some of the flour, which gives it a grainier feel to begin with. I took it another step forward and substituted half the flour required with whole wheat flour to make it even more wholesome. Additionally, I cut back on the amount of sugar and used half a cup each of both brown and granulated sugars rather than the full amount originally required.
As if by miracle, I discovered I had only had about half a cup of chocolate chips left when it was too late to ask one of the kids to run to the grocer’s, which made my cake even less risky for my father. In retrospect, I should have added nuts and raisins, but was afraid some of the kids won’t like that change.
The best thing about this cake is that it takes a mere 10 minutes to make and doesn’t require taking out the mixer. And its ingredients are such that you are bound to have at home (I usually do keep chocolate chips handy..).
To compensate for the lack of gay pride rainbow colors in the photos, I chose one of my happiest and most colorful mugs for my coffee accompanying the slice featured in the pictures.
You will find the recipe for this easy to make, comforting, not overly sweet cake, by Mat Lewis and Renato Poliafito, in the Baked Sunday Mornings site.
Filed under Cakes