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Buege Cake
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Buege Cake

Confidence
Prep Time20 mins
Cook Time1 hr

Ingredients

  • 1 ¾ Cups boiling water
  • 1 Cup rolled or quick oats not instant and not steel cut (Preferred: rolled)
  • 1.25 sticks (10 TBSP) butter or margarine Preferred: butter
  • 1 Cup light brown sugar lightly packed
  • 1 Cup white sugar
  • 2 large eggs beaten well
  • 1 ¾ Cups all-purpose white flour sifted
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 TBSP unsweetened cocoa powder Preferred: Hershey’s Dark
  • 6 ounces ½ package chocolate chips Preferred: 60% cacao bittersweet Ghirardelli chocolate chips

Instructions

  • Preheat the oven to 350° F.
  • Add the boiling water to the oats.
  • Use 2 TBSP butter or margarine to grease 13”x9” pan.

Once Oats Are Cooked:

  • Add remaining 8 TBSP to oatmeal-water mixture.
  • Add white sugar and brown sugar followed by beaten eggs.
  • Sift together the flour, baking soda, salt, and cocoa powder.
  • In three parts, add the flour/cocoa mixture to the oat mixture.

Next Steps:

  • Pour batter into prepared 13”x9” baking pan.
  • Evenly sprinkle chocolate chips over top.
  • Cook at 350° F for 45-55 minutes, checking after 45 minutes.

Notes

Serving suggestions:
Serve warm with vanilla ice cream.  Freeze leftovers for up to 3 months.
Modified from https://www.almanac.com/recipe/oatmeal-chocolate-chip-cake