My microwave now has a strange ever-present film of butter coating it. That’s what happens when you try to melt butter, and you increase the cooking time to make it go quicker. I knew I was in trouble as soon as I heard the explosion happen, and unfortunately I was correct in my assessment of what the situation was likely to be. As soon as I opened the door, butter poured out, quickly coating me and the stove beneath, with small rivers of melted butter. So if you’re wondering why I used both melted butter and olive oil in this recipe, it was because 1/4-cup of my melted butter was lost to the microwave, stove, floor, sink, and even me. Brenna somehow evaded catastrophe, too bad I can’t say the same for the microwave. I’m not sure I will ever be able to completely rid it of its clinging film of oiliness.
Ingredients:
- 3/4 Cup Unsalted Butter, Melted
- 1/4 Cup Extra Virgin Olive Oil
- 2 Cups Light Brown Sugar, Packed
- 2 Eggs
- 2 Tablespoons Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 Cup Quick Cooking Oatmeal
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3 Cups Fresh Cherries, Quartered
- 1 Bag Semi-Sweet Chocolate Chips
Directions:
- Preheat oven to 350 degrees.
- Line a 9×13 baking pan with tin foil and coat liberally with cooking spray; set aside
- In a large bowl, whisk together melted butter, olive oil, sugar, eggs, and vanilla for 2 minutes.
- Add the flour, oatmeal, baking soda, and salt; stirring with a silicone spatula just until incorporated.
- Fold in the cherries and chocolate.
- Dump the mixture into the prepared baking pan, and use the spatula to evenly spread out the batter.
- Bake for 35 minutes.
Suggestions:
- This is an extremely moist cake, so you are going to have to eat it within three days of baking to prevent mold growth. I know it will be hard to eat all of that yummy cake so quickly, but I think you can handle it.
- I used a 16-oz. bag of See’s Candies Semi-Sweet Chocolate Chips in this recipe, but feel free to use whichever brand or type of chocolate chips you prefer.
- Melt your butter in a small saucepan over medium heat to prevent microwave disasters.
Improvements:
- Serve with whipped cream or ice cream.
- Add 1/2-cup of slivered almonds to the batter.
Ingredients:
- 3/4 Cup Unsalted Butter, Melted
- 1/4 Cup Extra Virgin Olive Oil
- 2 Cups Light Brown Sugar, Packed
- 2 Eggs
- 2 Tablespoons Vanilla Extract
- 2 Cups All-Purpose Flour
- 1 Cup Quick Cooking Oatmeal
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3 Cups Fresh Cherries, Quartered
- 1 Bag Semi-Sweet Chocolate Chips
Directions:
- Preheat oven to 350 degrees.
- Line a 9x13 baking pan with tin foil and coat liberally with cooking spray; set aside
- In a large bowl, whisk together melted butter, olive oil, sugar, eggs, and vanilla for 2 minutes.
- Add the flour, oatmeal, baking soda, and salt; stirring with a silicone spatula just until incorporated.
- Fold in the cherries and chocolate.
- Dump the mixture into the prepared baking pan, and use the spatula to evenly spread out the batter.
- Bake for 35 minutes.
