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Oatmeal Chocolate Cake

 Oatmeal Chocolate Cake
I've had this recipe a long time. It's one of my family's favorite desserts, and I still make it often.
12-15 ServingsPrep: 5 min. + standing Bake: 35 min.

Ingredients

  • 1 cup old-fashioned oats
  • 1-1/2 cups boiling water
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • TOPPING:
  • 2/3 cup packed brown sugar
  • 1/2 cup plus 1 tablespoon butter, melted
  • 1-1/2 cups flaked coconut
  • 3/4 cup chopped walnuts
  • 6 tablespoons half-and-half cream
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract

Directions

  • In a large bowl, combine the oats and boiling water. Let stand for 15
  • minutes or until cooled.
  • In another large bowl, cream butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Add the
  • oat mixture; mix well. Combine the flour, cocoa, baking soda and
  • salt; add to creamed mixture and mix well.

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Oatmeal Chocolate Cake (continued)

Directions (continued)

  • Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for
  • 30-35 minutes or until a toothpick inserted near the center comes
  • out clean.
  • Combine the topping ingredients; spoon over top of warm cake; broil
  • about 4 in. from heat for 3-4 minutes, or until top is lightly
  • browned. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 405 calories, 22 g fat (12 g saturated fat), 66 mg cholesterol, 376 mg sodium, 50 g carbohydrate, 2 g fiber, 6 g protein.