Bigger/Best Chocolate Oatmeal Cake

Pegge Tennant


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.


★★★★★ 2 votes

Serves 12-15
30 Min
40 Min


  • 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
  • 3/4 c
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
  • 2 1/4 c
  • 1 c
    chopped nuts - i prefer pecans, walnuts work

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

How to Make Bigger/Best Chocolate Oatmeal Cake


  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.

Printable Recipe Card

About Bigger/Best Chocolate Oatmeal Cake

Course/Dish: Cakes Chocolate
Main Ingredient: Rice/Grains
Regional Style: American

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