Microwave Chocolate Oatmeal Cake Recipes

Steps:

• In a microwave-safe bowl, combine oats and water. Microwave, uncovered, on high for 1-2 minutes or until thickened, stirring once; set aside., In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs until well blended. Beat in vanilla and oat mixture. Combine dry ingredients; gradually add to oat mixture until combined., Pour into a greased 11x7-in. microwave-safe dish. Shield corners with small triangles of foil. Microwave, uncovered, at 50% power for 6 minutes. Cook on high for 6 minutes or until when center is touched, cake clings to finger while area underneath is almost dry. Place on a wire rack to cool., Combine topping ingredients in a microwave-safe dish; microwave, uncovered, on high for 4-5 minutes or until thicken and bubbly, stirring every 2 minutes. Spread over warm cake.

Steps:

• Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
• Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.

Steps:

• Combine oats, cocoa powder, flax seed, maple syrup, vanilla extract, and salt in a saucepan over medium heat; cook and stir until thick, 10 to 15 minutes. Transfer oatmeal to a bowl.
• Combine honey and coconut oil in a microwave-safe bowl; heat in microwave until melted, about 20 seconds. Pour honey mixture over oatmeal and top with pecans and coconut.

Steps:

• Combine oats and boiling water, set aside.
• Combine remaining ingredients, except graham cracker crumbs,in a mixing bowl.
• Mix at low speed until blended, then beat at medium speed for about 2 minutes.
• Put oats in mixture and mix for about 20 seconds.
• Grease 8x8 glass square cake pan.
• Coat with grahan cracker crumbs.
• spread in batter.
• Microwave at 50% power for 5 minutes, rotating 1/4 turn every 3 minutes.
• Increase power to High.
• Microwave 2 to 6 minutes, or until done.
• The top of the cake should have alittle batter that seems like it is not cooked.
• Let stand on counter for 5 to 10 minutes.

Steps:

• Combine first 4 ingredients in a 2 quart (or larger) microwavable bowl.
• Microwave on high for 2 minutes.
• Whisk until butter is melted and incorporated.
• Microwave on high for 2 more minutes.
• Whisk well, then stir in remaining ingredients.
• Let set for 10-15 minutes.
• Drop onto waxed paper. (I use the medium Pampered Chef scoop.).

Steps:

• Mix all ingredients but the chocolate chips in a bowl and beat 3 minutes on medium speed.
• Stir in 1 cup chocolate chips.
• Spread the batter into an 8 inch glass dish (or other microwave dish).
• Cover with waxed paper.
• Microwave at high for 8 to 9 minutes or until the top looks dry.
• If you don't have a part that rotates the dish then you need to rotate the dish a 1/4 turn after 4 minutes.
• Take the dish out of the microwave, take off the waxed paper, and sprinkle the rest of the chips on the top of the cake.
• Let them stand for 5-10 minutes or until they are melted.
• Spread them over the top of the cake.
• Let it cool and then cut it into squares.