Chocolate Oatmeal Cake

Chocolate cake with chocolate chips topped with chocolate icing... could this possibly ever be wrong??? No, it isn't, and I assure you, you're going to want to try this cake. It's so moist and chocolatey and delicious. It has oatmeal in it which is part of what keeps this cake so moist. And this icing is amazing. I've never made an icing like this, and it's definitely one to keep in the arsenal for future use. I found this recipe on Pinterest titled: The World's Best Chocolate Oatmeal Cake.

1 cup brown sugar
1 cup white sugar
1/2 cup butter, melted
2 eggs, lightly beaten with fork

1 tsp vanilla extract
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 Tbsps unsweetened cocoa powder
1 cup quick cooking oats
1 3/4 cups boiling water
1 12 oz bag chocolate chips, divided

Preheat oven to 350 degrees Fahrenheit. Grease and flour or spray with baking spray a 9x13 pan. Put oats in large bowl and add boiling water. Add butter and let sit for 20 minutes until butter is melted. Stir until combined.

Add brown sugar and stir until blended.

Add sugar and stir until combined.

Add eggs and vanilla and stir until combined.

In separate bowl, combine flour, baking soda, salt, and cocoa powder. Sift into other ingredients. Stir just until combined.

Stir in half the chocolate chips.

Pour into prepared pan and sprinkle remaining chips over cake.

Bake for 30-40 minutes until the cake surface springs back lightly when touched. 

Icing

6 Tbsps butter
6 Tbsps cream
1½ cups sugar

1/2 tsp espresso powder
1/2 to 3/4 cup chocolate chips
1/2 to 3/4 cup mini marshmallows

Melt the butter, sugar and cream in a medium saucepan.

Add the espresso power and mix until combined.

Bring to a boil and boil for 30 seconds. Reduce heat to low and add the chocolate and stir until melted.

Add the marshmallows and whisk until icing is smooth.

Pour icing over cooled cake.

Allow icing to cool and harden, and then enjoy!