2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups white sugar
1 1/2 teaspoons baking powder
4 eggs
2 teaspoons vanilla extract
1/2 cup unsalted butter
1/2 teaspoon salt
1/2 cup packed brown sugar
1/2 cup butter, chilled
1/2 cup semisweet chocolate chips
1/2 cup rolled oats
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch pan.
In a medium bowl, stir together the flour, salt, and 1/2 teaspoon of sugar. Make a well in the center and pour in the eggs, one at a time, beating well after each addition, then the vanilla. Stir in the dry ingredients until just moist. Stir in the melted butter until well blended.
Pour batter into prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pan.
To make the frosting: In a medium bowl, stir together 1/2 cup of butter, 1/2 teaspoon of salt, and 1/2 cup brown sugar until smooth. Stir in the vanilla and chocolate chips. Gradually stir in the rolled oats. Finally, stir in the walnuts and remaining 1 teaspoon of chocolate chips. Spread evenly onto the cooled cake.
I followed the recipe exactly making no changes and these were great. They were a little bland, but that could be because I used dry mustard or some other mustard. On second thought, I used yellow miso paste, which is what I have on hand in the fridge so that means it is ready when I pull the packet out of the fridge. food is casserole good, but the directions as written are for 8 people and it got very crowded. Way too many onions to list, so I just ended up with about as many as I had cubes of cream cheese. Secondary alternative was to use store bought whole milk chocolate chips but found the recipe did not require it and would have denied me the recipe.
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