Oatmeal Cake

3

It really isn’t the most beautiful cake to look at but the taste makes up for it. It is moist with a light crust that tops an almost caramel layer.

15
Cake
1 cup quick oats.
1 1/2 cups water, Boiling
1/2 tsp salt
1/2 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs plus 2 egg whites, save yolks for topping
1 tsp vanilla
1/2 cup chopped pecans
1 1/3 cup flour
1 tsp cinnamon
1 tsp soda
Topping

3 tbsp butter
1 cup brown sugar
1 cup coconut
1/2 cup chopped pecans
4 tbsp cream or evaporated milk
2 egg yolks
In a large mixing bowl, measure 1 cup quick oats. Boil 1 1/2 cups water with 1/2 tsp salt and pour over oats.Cut into tablespoon size pieces, 1/2 cup butter into the oats. Let stand 20 minutes. Stir swelled...
See the full directions on my site
Nutritions

Calories
392

Sodium
106mg
4% DV

Fat
19g
29% DV

Protein
4g
8% DV

Carbs
53g
18% DV

Fiber
2g
10% DV

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV