Bigger/Best Chocolate Oatmeal Cake

Pegge Tennant

By
@mtgretna

This recipe uses more oats and boiling water than most oatmeal cake recipes, and it is more moist and the best I have ever had.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
Serves 12-15
Prep:
30 Min
Cook:
40 Min
Method:
Bake

Ingredients

CAKE

2 1/4 c
boiling water
1 1/2 c
quaker oats
6 oz
hershey's semi-sweet or milk chocolate morsels - your choice
1 1/2 c
white granulated sugar
3 large
eggs
3/4 c
butter
1 1/2 tsp
baking powder
1 1/2 tsp
vanilla
2 1/4 c
flour
1 c
chopped nuts - i prefer pecans, walnuts work

TOPPING

10 Tbsp
butter
3/4 c
brown sugar
3/4 c
evaporated canned milk or table cream
3/4 c
coconut
3/4 c
chopped pecans or walnuts - same kind you used in the cake
1 tsp
vanilla

Step-By-Step

1CAKE:
Pour boiling water over the oats, add chocolate chips, and let stand until cool. Mix together while cooling.

2Mix together white sugar, brown sugar, eggs and butter.

3Add to the sugar, butter, egg mixture (step 2) baking powder, vanilla, flour, and nuts.

Add the cooled oatmeal mixture to batter and stir until well blended.

4Bake cake batter at 350' in a 9"x13" greased pan, about 40-45 minutes. Test to see if done.

5While cake is baking, mix together the Topping ingredients.

Boil these ingredients in a saucepan for 5 minutes, stirring constantly.

Pour Topping over the cake when cake is done and has had a chance to cool a little.

Serve with whipped cream or ice cream. It is delicious.

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Rice/Grains
Regional Style: American
Hashtags: #coconut, #oatmeal, #pecans