Continuing the “MUST BAKE ALL THE THINGS” attitude I’ve had lately, Shannon posted her version of this cake and I immediately went to look at the recipe & made sure to buy the some oats and cream cheese when I was shopping. I usually have oats on hand, but was nearly out of them, so I stocked up.
I went ahead and made the cream cheese frosting, though I’m now imagining this with a nice brown sugar frosting of some kind, or maybe even just a vanilla bean glaze that you can drizzle over the top.
I took this one to book club & it was delicious (although I must admit that the lemon cake Rhonda brought us was the star of the night). I would definitely make this again. It’s not the prettiest cake, but it is good.
The original recipe is here. I didn’t have any bourbon on hand & wasn’t about to buy some just for the chocolate chips, so I just dusted them with the flour (skipping the bourbon step) & it seemed to work fine.
A final note on the frosting, too – I felt like there wasn’t quite enough to really frost my cake. I didn’t need a whole double batch, but maybe just to tweak it & use a whole brick (8oz) of cream cheese instead of just 6oz (adding extra butter & powdered sugar as needed).