Chocolate Cake with Amaretto Frosting

by Rachel on December 18, 2012

Chocolate Cake with Amaretto Frosting

This cake recipe was given to us by Lisa, mother of one of my son’s friends. She told us we had to guess what the secret ingredient was. None of us came up with the right answer – oatmeal. This cake is SUPER moist but not dense or heavy. When I asked Lisa for the cake recipe it arrived with minimal instructions and no recipe for frosting. I improvised the frosting recipe and now I want to use the frosting on everything. My latter born ate all of the cake first and then spent 20 minutes slowly savoring the frosting. It’s that good.

Chocolate Cake with Amaretto Frosting (makes 9 servings)

Cake:

  • ½ cup rolled oats
  • 1 cup water
  • 4 tablespoons unsweetened cocoa
  • ½ cup margarine or butter, softened
  • 1 ½ cups brown sugar, lightly packed
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Frosting:

  • 6 tablespoons butter, melted
  • 2 ½ cups powdered sugar, sifted
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons half & half
  • 1 tablespoon Amaretto

Preheat oven to 350 degrees. Butter and flour a 9×9 cake pan.

Bring water to a boil. Add oats. Reduce to a simmer. Simmer 5 minutes, remove from heat and allow to stand an additional 10 minutes. The oats should be cooked through and soft. All the water should be absorbed into the oats.

In a large mixing bowl combine the cocoa and softened butter. Add the sugar, eggs and vanilla. In a separate bowl whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients. Mix well. Add the oatmeal. Mix well.

Bake for 35-40 minutes until a cake tester comes out clean. Take cake out of the oven and cool in the pan.

While the cake is baking prepare the frosting. Add the powdered sugar to the melted butter. Add the cocoa powder, mix. Add the half & half and the Amaretto. Stir until blended. Keep the frosting at room temperature until you frost the cake.

Once the cake has cooled, frost it. This cake should be kept in the refrigerator until 15 minutes before you need to serve it.

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