1 1/2 cups white sugar
2 eggs, lightly beaten
1/2 cup buttermilk
1 cup buttermilk
1 cup all-purpose flour
3 teaspoons vanilla extract
1/4 cup water
1 cup raisins
1 cup rolled oats
1 cup semisweet chocolate chips
1 cup heavy cream
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Melt sugar in a large saucepan over medium heat. Stir in eggs, buttermilk and buttermilk, and cook until fluid is barely cooked. Add buttermilk, a little at a time, until an even pair of sticky dough forms. Let cool, then sift together the flour, cinnamon and salt. Stir in vanilla extract and water.
In a large bowl, beat together cream and sugar. Add a little at a time but do not beat until mixture thickens, it should be as thick as pancake batter. In a small bowl, stir together rolled oats, chocolate chips and cream. Pour mixture into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto wire rack and cool completely.
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