Why recepie famous for?
Friends request this cake for camping trips because it’s easy to transport. To create a fun motif on the plates, trace a shape onto paper and cut out
Ingredients
1 cup quick-cooking oats
1-3/4 cups boiling water
1/4 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1/3 cup buttermilk
3 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 tablespoons dark baking cocoa
1 tablespoon instant coffee granules
1 teaspoon baking soda
1/8 teaspoon salt
1 cup (6 ounces) miniature semisweet chocolate chips, divided
3/4 cup chopped pecans, divided
Instructions
Place oats in a large bowl. Cover with boiling water; let stand for 10 minutes.
Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add 1 egg at a time, beating well after each addition. Beat in buttermilk, oil and vanilla. Combine the flours, cocoa, coffee granules, baking soda and salt. Gradually add to creamed mixture. Stir in the oat mixture, 1/2 cup chocolate chips and 1/3 cup pecans.
Pour into a 13x9-in. baking pan coated with cooking spray. Sprinkle with remaining chips and pecans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack before cutting.
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