Oatmeal Chocolate Cake Recipe

Name: Oatmeal Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. boiling water; 1 c. uncooked oatmeal; 1 c. brown sugar, packed; 1 c. sugar; 1/2 c. butter or margarine; 3 eggs; 1 3/4 c. flour; 1 tsp. baking soda; 1/2 c. cocoa; 1/4 tsp. salt; 1 (12 oz.) pkg. chocolate chips, divided; 3/4 c. chopped walnuts

Servings: persons

1 3/4 c. boiling water
1 c. uncooked oatmeal
1 c. brown sugar, packed
1 c. sugar
1/2 c. butter or margarine
3 eggs
1 3/4 c. flour
1 tsp. baking soda
1/2 c. cocoa
1/4 tsp. salt
1 (12 oz.) pkg. chocolate chips, divided
3/4 c. chopped walnuts

1
In a mixing bowl, pour water over oatmeal and allow to stand 10 minutes. Add sugars and butter, stirring until the butter melts.
2
Add eggs, one at a time, mixing well after each addition. Sift flour, cocoa, soda and salt together.
3
Add to batter.
4
Mix well. Stir in half of the chocolate chips.
5
Pour into a greased 13 x 9 x 2-inch pan.
6
Sprinkle top of cake with walnuts and remaining chips. Bake at 350u00b0 for 40 minutes.

2592

kcal

Calories

179

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 3/4 c. boiling water, 1 c. uncooked oatmeal, 1 c. brown sugar, packed, 1 c. sugar, and more.

Yes, Oatmeal Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Chocolate Cake

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