Oatmeal Chocolate Chip Cake

Ingredients for Cake:
8 oz. dark chocolate chips
1 tsp. bourbon
1 1/2 c. + 2 tbsp. flour
1 c. rolled oats
1/2 c. (1 stick) unsalted butter, cut into cubes, softened
2 eggs, slightly beaten
3/4 c. sugar
1 1/4 c. dark brown sugar
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon

Ingredients for Cream Cheese Frosting:
5 tbsp. unsalted butter, softened
5 1/2 oz. cream cheese, softened
2 c. confectioners’ sugar, sifted
3/4 tsp. vanilla

Make the cake:  Preheat the oven to 375°F and position the rack in the center.  Butter the bottom and sides of a 9×13-inch glass or light-colored metal pan.

Heat 1 1/4 c. water to boiling.

Place the chocolate chips in a small bowl and toss with the bourbon until covered.  Sprinkle 2 tbsp. flour over the chips and toss until coated.  (This prevents the chips from sinking during baking.)  Set aside.

Place the oats and cubed butter in a medium bowl.  Pour the boiling water over the oat mixture, wait 30 seconds, and stir to moisten all the oats and melt the butter.  Set aside for 25-30 minutes.

In a separate large bowl, whisk together the eggs, both sugars, salt, baking soda, baking powder, and cinnamon until combined.  Fold in the cooled oatmeal mixture and stir until well combined.  Gently fold in the remaining flour and then the chocolate chips.  Pour into prepared pan.

Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.  Let the cake cool in the pan on a wire rack for at least 30 minutes.

Make the frosting: In a medium bowl, beat the butter until completely smooth.  Add the cream cheese and beat until combined.  Add the confectioners’ sugar and vanilla, and beat until smooth, about 1 minute.  Cover the bowl tightly and refrigerate for at least 30 minutes.  (The frosting can be made a day in advance; just let it soften to room temperature before using.)

Spread frosting on cooled cake, then chill for 15 minutes to set.  The frosted cake can be kept in the refrigerator for up to 3 days; an unfrosted cake will last the same at room temperature.