Publisher Photo
Publisher Photo
My mother gave me the recipe for this moist, fudgy cake. I like to make it because it's quick and doesn't need frosting, and it's also a family favorite. I am a cook at an elementary school and also help husband Denny on our farm. We and our three sons are active in 4-H.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.

Ingredients

  • 1 cup quick-cooking or rolled oats
  • 1/2 cup butter
  • 1-1/2 cups boiling water
  • 1/4 cup baking cocoa
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (6 ounces) chocolate chips
  • 1 cup chopped walnuts or pecans

Directions

Place oatmeal and butter in a large bowl; pour water over and let cool for 20 minutes. Add cocoa and beat well. Beat in sugars, eggs and vanilla. Combine flour, salt and baking soda; add to batter.
Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips and nuts. Bake at 350° for 45 minutes of until cake tests done. Yield: 12-15 servings.
Originally published as Chocolate Oat Cake in Sweet and Scrumptious Chocolate 1994, p8

Nutritional Facts

1 piece: 345 calories, 15g fat (6g saturated fat), 45mg cholesterol, 319mg sodium, 50g carbohydrate (34g sugars, 2g fiber), 6g protein.

  • 1 cup quick-cooking or rolled oats
  • 1/2 cup butter
  • 1-1/2 cups boiling water
  • 1/4 cup baking cocoa
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (6 ounces) chocolate chips
  • 1 cup chopped walnuts or pecans
  1. Place oatmeal and butter in a large bowl; pour water over and let cool for 20 minutes. Add cocoa and beat well. Beat in sugars, eggs and vanilla. Combine flour, salt and baking soda; add to batter.
  2. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with chocolate chips and nuts. Bake at 350° for 45 minutes of until cake tests done. Yield: 12-15 servings.
Originally published as Chocolate Oat Cake in Sweet and Scrumptious Chocolate 1994, p8

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