Chocolate Hazelnut Oatmeal Cake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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If you don't have hazelnut flavouring, almond also works. Ingredients:
1 1/2 cups boiling water |
1 cup quick-cooking oats |
1 1/4 cups semi-sweet chocolate chips |
1/3 cup softened butter or 1/3 cup margarine |
2/3 cup white sugar |
2/3 cup demerara sugar |
1/2 teaspoon hazelnut extract |
3 eggs |
1 1/2 cups barley flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 1/2 teaspoons instant coffee granules |
4 tablespoons half-and-half cream |
1/3 cup butter or 1/3 cup margarine |
1/2 teaspoon vanilla |
1/4 teaspoon hazelnut extract |
4 cups powdered sugar |
Directions:
1. Combine the boiling water and oats, sprinkle chocolate chips on top and let sit for 20 minutes.
2. In another bowl, cream the butter and sugars.
3. Beat in eggs one at a time and hazelnut flavouring.
4. Add oat mixture and beat well.
5. Combine dry ingredients, add to the creamed mixture and mix well.
6. Pour into a greased 9” x 13” pan and bake in a 350 degree oven for 30 minutes or until toothpick inserted in centre comes out clean.
7. Cool on wire rack.
8. To make icing:.
9. Warm cream and stir in instant coffee until dissolved then set aside until cool.
10. Soften butter, stir in flavourings and powdered sugar, then add enough of the cream mixture to make a nicely spreadable icing.
11. Frost the cake when it has cooled.
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