Chocolate Oatmeal Cake

I made this cake over the weekend for our company on Sunday. It's always a good feeling to make something for the first time and have everyone love it, but to receive a request for the recipe, now you know you will be making it again and again. Don't let the word oatmeal in the title of the recipe throw you off, it isn't a noticeable ingredient in this moist and chocolatey dessert. I love finding an extra-good recipe that uses ingredients I regularly stock in my pantry. The first time I had ever had this cake was when my aunt made it for me on my birthday a few years ago, but I never got the chance to get the recipe from her, so I was glad when I found it on Getting Freedom From Debt.

Chocolate Oatmeal Cake

1 cup oats (quick cooking or old-fashioned)

1 1/2 cups boiling water

1 cup butter

1 1/2 cup sugar

2 beaten eggs

1 cup flour

1/2 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1/2 cup milk

Topping

6 tablespoons melted butter

2/3 cup brown sugar

1/4 cup cream (I used whole milk)

1 cup coconut

1/2 teaspoon vanilla

1/2 cup chopped pecans

Mix the oats and water together in a small bowl and let stand. In a large bowl cream the butter and sugar and blend in the eggs. In a medium size bowl combine the flour, cocoa, soda, and salt. Stir the oat mixture in the dry ingredients. In a small cup combine the milk and vanilla together.

Alternate adding the flour mixture and the milk/vanilla mixture in with the butter/sugar/egg mixture. Once everything is combined, pour into a 9 x 13-inch pan or a bundt pan, well greased. Bake in a 350 degree oven for about 30 minutes for the 9 x 13-inch pan or about 50 minutes for the bundt cake pan.

For the topping combine the butter, brown sugar, cream (or milk), coconut, and vanilla. Spread on the warm cake and place under the broiler until the topping is slightly browned.

Go to Tempt My Tummy Tuesday for more yummy recipes!