Best chocolate oats cake

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Gluten-Free Chocolate Orange Oatmeal Cake
INGREDIENTS:
1 1/4 C brown sugar
3/4 C white sugar
1/2 C butter melted
2 eggs
1 3/4 C gluten-free all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
1 T unsweetened cocoa powder
1 tsp. orange extract
1 C Bakery on Main Organic Happy Oats
1 3/4 C boiling water
1 3 oz. Endangered Species Dark Chocolate with Cranberries, Orange and Cinnamon Bars, chopped
5 3 oz. Endangered Species Milk Chocolate Bars, chopped
6 T butter
3 T whole cream
3 T milk
1 1/3 C sugar
3/4 C mini marshmallows

Chocolate Oatmeal Cake
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch pan.
In a large bowl, mix together the rolled oats and butter. Mix in boiling water. Set aside to cool.
Beat together the brown sugar, eggs and vanilla; add to cooled oat mixture and mix well.
Sift together the flour, baking soda, baking powder, salt and cocoa. Add to wet ingredients and mix well. Spread into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, allow to cool, and remove pan.

Chocolate Oatmeal Cake with Frosting
Ingredients:

1 cup brown sugar
1 cup white sugar
½ cup butter, melted
2 eggs, lightly beaten with fork
1¾ cups flour
1 teaspoon baking soda
½ teaspoon salt
1½ tablespoons unsweetened cocoa powder
1 cup quick cooking oats*
1¾ cups boiling water
1 12 oz bag chocolate chips, divided (go for the Ghirardelli*)
6 tablespoons butter
6 tablespoons milk
1½ cups sugar
½-3/4 cup chocolate chips (Ghirardelli again, please)
½-3/4 cup mini marshmallows*

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