Well … what follows is the post I started on Thursday morning, just a few hours before a ridiculous flu bug hit our house. I got it first, followed by Dave, and now Tera has it. Not sure if any of the three of us will make tonight’s New Year’s Eve party, but I have my fingers crossed. If we DO go, this is still what I’m bringing 🙂
Happy almost New Year! I know I’m a few days early, but I’m in planning-mode, so that’s what’s on my mind.
This Saturday we’re having our usual New Year’s Family Game Night at church. I think it’s our tenth annual, or close to it. Everyone brings games and snacks and we set up tables around the room so you can plant yourself at your favorite game or flit around the tables all night. It’s always such a fun night! This year one of our women, Belinda, is bringing a bouncy house for the kids. I love that all the kids are there with us, I love that we’re all in one safe place and not driving around on this not-safe driving night, and I love that at the stroke of midnight, we bring in the new year with prayer. There’s nothing better.
I’m pretty sure I’m bringing this snackin’ cake Saturday. It’s indescribably moist, and jam-packed with mini chocolate chips. Does anyone vote no? I call it a snackin’ cake because it is reminiscent of those boxed snackin’ cakes we use to make in the 80’s. Was it the 80’s? Anyway, those made just a little 8 x 8 pan of cake. You’ll need a full 9 x 13 for this … and it’s tons better.
Chocolate-Oatmeal Snackin’ Cake
- 1 3/4 cup boiling water
- 1 cup oats
- 1 cup brown sugar
- 3/4 cup sugar
- 1 stick of butter
- 2 large eggs
- 1 3/4 cup flour
- 1 TBSP baking cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups mini chocolate chips, divided
- 1 cup chopped nuts (optional)
- Mix boiling water and oats in your mixing bowl and let sit for 10 minutes to soften.
- Add sugars, butter and eggs and mix well.
Mix dry ingredients well and add to mixture.
Add 1 cup of mini chocolate chips and stir to blend.
Pour mixture into a greased and floured 9 x 13 pan and bake 10 minutes in a 350 oven.
After those ten minutes, pull from oven and sprinkle the remaining 3/4 cup of mini chocolate chips over the top. Pop back in oven and continue baking 30 minutes more or until cake springs back when gently pressed.