Recipe - Chocolate Hazelnut Oatmeal Cake with Barley Flour

Alberta Barley - a hearty, healthy choice!

Chocolate Hazelnut Oatmeal Cake
1 1/2 cups 1 cup 1 1/4 cups 1/3 cup 2/3 cup 2/3 cup 1/2 tsp 3	boiling water quick cooking oats semisweet chocolate chips softened butter or margarine white sugar demerara sugar hazelnut flavouring eggs	375 mL 250 mL 300 mL 75 mL 150 mL 150 mL 2 mL 3
1 1/2 cups 1 tsp 1 tsp 1 tsp	barley flour baking powder baking soda salt	375 mL 5 mL 5 mL 5 mL
Icing: 1 1/2 tsp 4 tblsp 1/3 cup 1/2 tsp 1/4 tsp 4 cups	instant coffee granules half and half cream butter or margarine vanilla hazelnut flavouring icing sugar	7 mL 60 mL 75 mL 2 mL 1 mL 1000 mL

Combine the boiling water and oats, sprinkle chocolate chips on top and let sit for 20 minutes. In another bowl, cream the butter and sugars. Beat in eggs one at a time and hazelnut flavouring. Add oat mixture and beat well.

Combine dry ingredients, add to the creamed mixture and mix well. Pour into a greased 9” x 13” pan and bake in a 350°F (180°C) oven for 30 minutes or until toothpick inserted in centre comes out clean. Cool on wire rack.

To make icing, warm cream and stir in instant coffee until dissolved then set aside until cool. Soften butter, stir in flavourings and icing sugar, then add enough of the cream mixture to make a nicely spreadable icing. Frost the cake when it has cooled.

Note: If you don't have hazelnut flavouring, almond also works well.

From:

Kathleen Chambers
Dixonville, Alberta