chocolate chip oatmeal coffee cake

How To Make chocolate chip oatmeal coffee cake

• 1

  Combine oats and boiling water in small mixing bowl; set aside to cool. Grease 1 1/2 quart micro proof tube pan; line bottom with wax paper. Grease wax paper; dust with graham cracker crumbs. Combine remaining ingredients except mini chips, nuts, and Browned Butter Glaze in small mixer bowl. Beat on low speed until blended; blend in cooled oat mixture, 3/4 cup of the mini chips, and the nuts. Spread batter in prepared pan; cover pan with sheet of wax paper.
• 2

  Microwave on inverted saucer or microwave rack on medium (1/2 power) for 5 minutes, rotating 1/4 turn after 3 minutes. Microwave on high (full power) for 2-5 minutes or until top no longer appears moist. Cover with aluminum foil and let stand 10 minutes. (While standing, cake should pull away from side of pan and cake tester should come out clean.) Immediately invert onto serving plate; cool. Glaze with Browned Butter Glaze; sprinkle with remaining 1/4 cup mini chips.
• 3

  For Browned Butter Glaze: Microwave 1 1/2 tablespoons butter in small microproof bowl on high (full power) for 2-3 minutes or until browned but not burned. Stir in 1 1/2 cups powdered sugar and 1-3 tablespoons milk; beat until smooth and of glaze consistency.
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