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Pour the boiling water over the oats in a heat-proof bowl. Set aside to cool.
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When the oats have cooled, preheat the oven to 335 F. Grease and flour 2 small (9-10 cups) bundt pans or one large bundt pan and some mini loaf pans (because I did not use a large bundt pan, I am not sure how many mini loaves you will need--you may have to grease them as you need them).
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Whisk together the flour, baking powder and salt. Remove 2 tablespoons of this mixture and toss it with the chocolate chips (and sprinkles if using). Set both aside.
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Cream the butter and sugars together until light and fluffy, about 3 minutes on medium-high with an electric mixer. Scrape down the sides of the bowl as necessary. Add the eggs one at a time and the vanilla and beat until smooth. Scrape the sides and bottom of the bowl as necessary. Mix in the cooled oats.
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Add the flour mixture ½ cup at a time, mixing on low speed if using electric mixer. Stir in the chocolate chips (and sprinkles if using). Scrape the batter into the prepared pan(s); smooth the top level.
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Start checking for the bundt cakes to be done at the 55 minute mark (mini cakes will take less time), and expect a large bundt to take longer. The cake is done when golden, pulling away from the sides of the pan, and a cake tester inserted into the center of the cake comes out clean or smeared only in melted chocolate chip. Let your nose and eyes be your guide.
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Let the cake cool in the pan for 10 minutes and then invert onto a parchment paper lined cooling rack to cool completely.
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This cake is better sitting for 24 hours in a cake keeper before being sliced. And it is better being sliced with a serrated knife, like a bread knife.