I first started making this cake when my husband was stationed with the military in California. Now, 20 years later, I've prepared it all across the country and in Germany. Chocolate lovers especially rave about this recipe!
- 1-3/4 cups boiling water
- 1 cup uncooked oatmeal
- 1 cup packed brown sugar
- 1 cup sugar
- 1/2 cup butter, softened
- 3 eggs
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking cocoa
- 1/4 teaspoon salt
- 1 package (12 ounces) semisweet chocolate chips, divided
- 3/4 cup chopped walnuts
- In a bowl, pour water over oatmeal. Allow to stand 10 minutes. Add sugars and butter, stirring until the butter melts. Add eggs, one at a time, mixing well after each addition. Sift flour, soda, cocoa and salt together. Add to batter. Mix well. Stir in half the chocolate chips. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle top of cake with walnuts and remaining chips. Bake at 350° for about 40 minutes. Yield: 12 servings.
Originally published as Oatmeal Chocolate Chip Cake in Country June/July 1991, p49
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