Chocolate Chip Oatmeal Cake

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If you happen to be at the grocery store, you might notice a cute little magazine next to the register. It might have a a delicous looking caramel almond cake on the cover. It might just be called Betty Crocker Best-Ever Fall Baking. I cannot resist these little magazines and every single one that comes out. It is a problem, I have a special place on my cookbook shelf just for them. But this is a little more special to me than the others. Are you ready?

There is an article about me in it!

Isn’t that crazy? That is me in the grocery store check out next to Dr. Oz! I was so flattered when Betty told me that they wanted to feature me and my children. Seriously, could. not. believe it. I love working for Betty and all of the other General Mills brands, and it means so much to me that they chose me to represent them for their fall magazine. There is a very nice article about my love of cooking and how I include my children in the kitchen. And the first 8 recipes are mine. The recipes were professionally shot in the Betty studio and look amazing. I get a little thrill every time I see in during my at-least-once-a-day grocery store run.

I made one of the non-Baked Bree recipes from it yesterday, and sent it to work with my husband. It seems to have passed the test. He said that the entire cake was gone in about 2 minutes flat. I had a bite, and must admit that it is delicious. Easy to make, super moist, and the broiled topping reminds me of the 7 layer bars my mom used to make when we were kids.

1 1/4 cups quick cooking oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
1 cup brown sugar
3/4 cup sugar
3 eggs
1 teaspoons vanilla

Broiled topping:

2/3 cup brown sugar
1/2 cup butter, room temperature
1/4 cup heavy cream
1 cup coconut
1 cup chopped pecans
1 cup chocolate chips

Pour the oats in to a small bowl and pour 1 1/4 cups boiling water over. Let stand 20 minutes. In another bowl, mix together flour, baking soda, baking powder, and salt. Set aside.

Cream together butter and both sugars.

Beat in eggs and vanilla.

Add flour mixture and mix until just combined.

Add oatmeal.

Pour batter into a 9×13 pan that has been sprayed with cooking spray.

Bake in a preheated 350 degree oven for 30 to 35 minutes.

While the cake is baking, get started on the topping. Beat together butter and sugar until light and creamy. Add cream.

Stir in coconut, pecans, and chocolate chips.

Spread the mixture over the cake.

Turn the broiler on high, and broil 6 inches from heat for about 1 to 2 minutes. The topping will bubble and turn golden brown. Cool completely before cutting.