zalena | Diann's Oatmeal Chocolate Chip Bundt

For

ashfae who would probably be interested in knowing this recipe is from Diann, the secretary at CTRC.

1 3/4 cups of boiling water
1 cup of uncooked oatmeal (quick or old-fashioned)
1 cup sugar
1 stick of butter (1/2 cup) at room temperature
2 large eggs
1 T of cocoa
1 3/4 cups flour
1 t soda
1/2 t salt
1 pkg (12 oz) of chocolate chips
3/4 cup chopped walnuts

Preheat oven to 350.

1. Pour boiling water over oatmeal, let stand 10 min.
2. Add sugar and butter to oatmeal. Let melt and stir in.
3. Add eggs. Mix well.
4. Sift (mix) dry ingredients together, and fold into oatmeal mixture.
5. Add half the package (6 oz) of chocolate chips.
6. Pour batter into 9x13 bundt pan.
7. Sprinkle walnuts and remaining chips on top.
8. Bake for 50-55 minutes.
9. Let cool before releasing from pan.

NOTE: This makes a very moist, dense, cake. It is vital to let it cool almost complete before releasing from the pan. The recipe doesn't indicate whether or not one should grease the pan. I would recommend light grease and flour, as I had difficulty getting mine out of the pan, for the most part because it hadn't cooled. A great way of helping the cake release is to ease a rubber spatula down the sides, which loosens without destorying the shape. A silicone pan would probably also work well for release issues.

ALSO: The reason you want to let the cake cool is because the chocolate chip walnut part on the top of the cake becomes the bottom with the cake. If it's cool it will retain a sprinkled chocolate chip walnut consistency. (It even comes out of the oven with the chip shape still delineated.) If it isn't cool, it will created a mashed sheet of nut and chocolate on the bottom of the cake which is tasty, but unappetizing, and difficult to cut.

Putting a sheet of tinfoil, or wax paper on your serving plate, will make clean up easier. I have a covered cake carrier I use.