Carmelita Oatmeal Cake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Pasta & Grains

  • 1 1/2 cup Oats, regular

• Baking & Spices

  • 1/2 jar 12.5 ounce caramel ice cream topping
  • 2 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 cup Brown sugar
  • 1 Chocolate chips
  • 5 oz Chocolate squares, unsweetened
  • 1 tsp Salt
  • 1 1/2 tsp Vanilla extract
  • 1 cup White sugar

• Dairy

  • 3/4 cup Butter
  • 1 14 oz. can Condensed milk, sweetened

• Liquids

  • 2 1/4 cups Water

Found on mamagourmand.com

Description

Ingredients

• Cake:
• 2¼ cups boiling water
• 1½ cup regular oats, not quick cooking
• 1 cup white sugar
• 1 cup brown sugar
• ¾ cup butter, softened
• 3 eggs
• 1½ tsp. vanilla extract
• 2 cups all-purpose flour, or gluten free-all purpose flour (I use Cup 4 Cup gluten free flour)
• 1½ tsp. baking soda
• ¾ tsp. baking powder
• ½ tsp. salt
• ½ jar 12.5 ounce caramel ice cream topping
• ½-1 tsp. salt, optional for salted caramel
• 5 oz. unsweetened chocolate squares, roughly chopped
• 14 oz. can sweetened condensed milk
• chocolate chips, for garnish

Directions

• Cake:
• Preheat oven to 350ºF. Grease 3 9 cake pans with cooking spray, line with cut-to-size wax paper on bottom, spray paper, and set aside.
• Puts oats in a bowl and pour boiling water over them. Stir and set aside to cool to room temperature.
• Cream butter with white and brown sugars until light and fluffy, about 3 minutes. Add eggs, vanilla and beat thoroughly.
• In a small bowl whisk together flour, baking powder, baking soda, and salt. Pour into butter mixture and mix until all combined.
• Beat in cooled oatmeal and divide evenly between 3 pans.
• Bake 22-25 minutes until golden and set in center. Turn onto wire racks and cool completely.
• Chocolate Frosting:
• Melt unsweetened chocolate in microwave proof bowl, checking every 15 seconds until completely melted and smooth. Pour in sweetened condensed milk and stir until mixture is smooth and completely combined. Let cool to allow frosting to thicken slightly before spreading.
• Assembly:
• Place first layer top-side down on cake platter. Spread ⅓ chocolate frosting on top all the way to the edges of cake. If you prefer salted caramel, mix salt into caramel topping. Drizzle ⅓ caramel topping all over the top, letting some drip down the sides. You can smooth gently with an offset spatula, if desired.
• Repeat with the other 2 layers, making sure to have caramel drip down sides. Garnish with chocolate chips.
• Please note the chocolate has to go on before the caramel or your cake layers will slide.