Here’s how my mind works…I wanted to make an oatmeal cake. An oatmeal cake just sounds cozy and warm for fall and winter, right? I went to the store and bought the ingredients…then I came home and started making it. Then, I went nuts. Who wants a boring oatmeal cake? Not me. So, I added in some caramel. And then some chocolate. And then topped it off with vanilla frosting. Now, we have a really yummy oatmeal cake. And because it has oatmeal in it, it’s totally healthy, right? Girl math tells me that a piece of this cake is equivalent to eating a bowl of steel cut oats. I had a piece for breakfast. It’s okay…I had it with a bunch of my girl friends. We all do the girl math thing together :).
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup veggie oil
1 1/4 cups water
2 tablespoons cinnamon
1 cup of uncooked (not instant!) oatmeal
1 cup chocolate chips
1 cup of caramel ice cream topping
1 can vanilla frosting
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water, eggs, and cinnamon with electric mixer. Stir in oatmeal and chocolate chips. Pour half of the batter into your prepared bundt pan. Drizzle caramel down over the batter. Pour remaining cake batter on top of the caramel layer.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
Spread vanilla frosting over cooled cake.
This cake will make you warm and cozy inside. Happy eating!