Dark Chocolate Raspberry Oat Cake with Raspberry Buttercream Frosting

It’s my birthday and I am making myself a cake.  Chocolate Oat Snack Cake is a favorite of mine, so I used that recipe and added raspberries and raspberry buttercream frosting.  Oh wow, my sweet husband just walked in (literally while I was typing this, I will add a picture!) with a birthday surprise of four beautiful large different flavor cupcakes.  Now I have yummy cupcakes and my cake!  Happy Birthday to me…I love cake, hope you do too!


Dark Chocolate Raspberry Oat Cake:
1 cup old fashioned oats
1¾ cups boiling water
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
2 heaping Tbl dark cocoa
1 tsp baking soda
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips
1 cup frozen raspberries

Preheat oven to 350°.  In medium bowl, pour boiling water over oats, let stand 10 minutes.  In large bowl with electric mixer, cream butter and sugar, and brown sugar.  Add eggs, beat well.  Beat in oat mixture.  Combine flour, cocoa, baking soda and salt, gradually add to creamed mixture.  Stir in semi-sweet chips, dark chocolate chips, and raspberries (as you add frozen raspberries pinch each one so they break apart into small pieces).  Pour into sprayed 13x 9 baking pan.  Bake at 350° for 38-40 minutes or until a toothpick comes out clean.  Cool on wire rack.  Frost when completely cool.

Raspberry Buttercream Frosting:
1/2 cup butter, softened
3 Tbl seedless raspberry jam
4 cups powdered sugar
3 Tbl milk

Whip all ingredients together with electric mixer.  Spread over completely cooled cake.

One Year Ago Today:  Favorite Comfort Food – Cinnamon Rolls

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3 thoughts on “Dark Chocolate Raspberry Oat Cake with Raspberry Buttercream Frosting”

  1. Happy Birthday to you Kristen! I may make your delicious cake here today to help you celebrate! Thanks for your grat recipes!

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