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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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

Directions Step-By-Step

1
CAKE:
Pour boiling water over the oats, add chocolate chips, and let stand until cool. Mix together while cooling.
2
Mix together white sugar, brown sugar, eggs and butter.
3
Add 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.
4
Bake cake batter at 350' in a 9"x13" greased pan, about 40-45 minutes. Test to see if done.
5
While 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