Oatmeal Chocolate Chip Cake

📜 Collection: John B. Collection | ✍️ Attribution: Pat Blake | 📂 Category: Desserts A delightful and moist oatmeal chocolate chip cake topped with chopped walnuts and semi-sweet chocolate chips. This classic recipe from Pat Blake yields a rich 9x13 inch pan treat.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	40 mins	10 mins	12 servings

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🔪 Key Equipment

• 9x13 inch baking pan
• Mixing bowls
• Measuring cups
• Measuring spoons
• Wooden pick

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Ingredients

Cake Ingredients

Measurements	Ingredients	Prep / Notes
1 3/4 cups	Boiling Water	Boiling
1 cup	Uncooked Oatmeal	Quick or old fashioned
1 cup	Brown Sugar	Lightly packed
1 cup	Granulated Sugar	White sugar
1/2 cup	Margarine	Softened
2	Eggs	Extra large
1 3/4 cups	Unbleached Flour	Unsifted
1 tsp	Baking Soda	Standard
1/2 tsp	Salt	Standard
1 tbsp	Cocoa Powder	Unsweetened
3/4 cup	Walnuts	Chopped
12 oz pkg	Semisweet Chocolate Chips	Divided

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Instructions

Step 1: Prep and Oatmeal Soaking

1. Pour 1 3/4 cups boiling water over 1 cup uncooked oatmeal. Let stand at room temperature for 10 minutes.

Step 2: Mixing the Batter

2. Add 1 cup brown sugar, 1 cup granulated sugar, and 1/2 cup margarine to the oatmeal mixture. Stir until margarine melts.
3. Add 2 extra large eggs and mix well.
4. Sift together 1 3/4 cups unsifted flour, 1 tsp soda, 1/2 tsp salt, and 1 tbsp cocoa.
5. Add the flour mixture to the sugar mixture and mix well.
6. Add about half of the 12 oz pkg semisweet chocolate chips to the batter.

Step 3: Baking

7. Pour the batter into a greased and floured 9x13 inch pan.
8. Sprinkle 3/4 cup chopped walnuts and the remaining semisweet chocolate chips on top.
9. Bake in an oven preheated to 350 degrees for about 40 minutes, or until a wooden pick inserted in the center comes out clean.

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💡 Make-Ahead & Storage: Store the baked cake covered at room temperature for up to 3 days, or wrap tightly and freeze for up to 2 months.

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Original Recipe Scan