Oatmeal-Brownie Bundt Cake

This cake is gluten-free—but so tender and delicious, you'd never guess.

TOTAL TIME: 2:30

COOK: 0:40

LEVEL: EASY

YIELD: 16 SERVINGS (COST PER SERVING OF $0.89)

SERVES: 16

INGREDIENTS

• Cooking spray, for the pan
• 1 c. (2 sticks) unsalted butter
• 6 oz. semisweet chocolate, chopped
• 1 c. almond meal
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 5 large eggs
• 2 c. confectioners' sugar
• 1/2 c. chopped nuts (such as almonds)
• 1 1/2 c. rolled oats
• 1 c. semisweet chocolate chips
• 1/4 c. heavy cream

DIRECTIONS

1. Heat oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray.
2. Place the butter and chopped chocolate in a medium microwave-safe bowl. Microwave on high, stirring every 30 seconds, until the chocolate is melted and the mixture is smooth. Let cool for 5 minutes.
3. Meanwhile, in a medium bowl, whisk together the almond meal, baking powder, and baking soda.
4. Transfer the chocolate mixture to the bowl of an electric mixer. On medium speed, beat in the eggs one at a time. Reduce the speed to low and add the almond mixture, mixing until just combined. Mix in the sugar, nuts, and oats.
5. Transfer the mixture to the prepared pan and bake until a wooden pick inserted into the center comes out nearly clean, 45 to 50 minutes. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
6. Meanwhile, in a small microwave-safe bowl, microwave the chocolate chips in 30-second bursts until they begin to melt. Add the cream and microwave for 15 seconds; stir until smooth. Let cool for 5 to 10 minutes, then spoon over cake.

PER SERVING 388 CAL, 19 G FAT (13 G SAT FAT), 94 MG CHOL, 85 MG SOD, 6 G PRO, 35 G CAR, O G FIBER

from woman's day may 2015