Hello all– I’ve been making this cake forever. It’s from a seminary wives cookbook that we typed out on a type writer (!!) and printed and collated all by hand back in 1978. It’s favorite old stand-by. Goes together fast. The oats and nuts make it hearty and the chocolate makes it just sweet enough. It’s a good little cake to have in your file to pull up when you need a homey dessert in a hurry!
CHOCOLATE CHIP OATMEAL CAKE
1 3/4 cup boiling water
1 1/2 cup whole oats, divided
1 cup brown sugar
1 cup white sugar
1/2 cup butter (1 stick)
1 3/4 cup flour
1 rounded tsp. of baking powder
1/2 tsp. salt
1 cup mini chocolate chips, divided*
1 cup walnuts (or pecans), chopped to bits
In a heat proof mixing bowl, pour the boiling water over just 1 cup of the oatmeal. Cut the butter to 8 or 10 pieces and drop them into the hot water too. Let it sit on the counter for 10 minutes.
After the oatmeal has softened and the butter has melted, stir it all together. And add in the 2 sugars, and eggs. Stir quickly so the eggs don’t set in the warm water.
Then mix in the flour, baking powder and salt. Finally fold in 3/4 cup of the mini chocolate chips.
Spoon the cake batter into a 9″ x 13″ pan– or a large 10-11″ springform pan –that has been sprayed with cooking spray.
Sprinkle the remaining 1/2 cup oatmeal over the batter in the cake pan, followed by the walnuts and the remaining 1/4 cup mini chocolate chips.
Pop it into a 350 degree oven for 30 to 40 minutes, until the cake is firm to the touch.
Lovely served up warm and, of course, always good with a scoop of vanilla ice cream!
*I use mini chocolate chips instead of the standard size because they don’t sink to the bottom of the cake while it’s cooking.