- Window On The Prairie - http://windowontheprairie.com -

German Chocolate Oat Cake

When I was growing up, every birthday Mom would ask what cake I wanted, and most of the time this was my pick. She got the recipe from a 1973 magazine. Made from scratch and having all the rich, fattening stuff like cream, chocolate chips and real butter, how can you go wrong?

INGREDIENTS:

CAKE

CARAMEL NUT TOPPING

Preheat oven to 350 degrees F.  Grease and flour a 13 X 9 X 2 inch baking pan and set aside.

CAKE:  In a medium mixing bowl, add the oats, and then pour the boiling water over them.

Add the butter

and chocolate chips.

Stir only enough to moisten the oats and then bury the butter under the oats so it will melt. Set bowl aside.

Add flour to a large mixing bowl, and then add granulated sugar,

soda,

and salt.

Add brown sugar and mix well.

In a small bowl, whisk the eggs and then add to flour mixture.

Go back to the bowl with the oats, butter and chocolate and mix it until well combined. Then add chocolate mixture to flour mixture in large bowl.

Mix all until well blended. Pour into prepared pan.

Bake at 350 degrees for 35 – 40 minutes or until toothpick inserted in center comes out clean. While cake is baking, prepare Caramel Nut Topping.

CARAMEL NUT TOPPING: In a small mixing bowl combine softened butter(heated in the microwave for a few seconds),

brown sugar,

cream

and nuts.

Mix well. Pour into a saucepan. Bring mixture to a boil, reduce heat, boil and stir for 2 to 3 minutes or until slightly thickened stirring frequently. (I forgot to take a pic, sorry.)

When cake is done, remove from oven, and pour nut topping evenly over cake.

Return pan to oven so that it is 4-5 inches from broiler element. Broil for 1 minute or until bubbly.

Remove from oven. Serve warm or cool.

Make this today, even if it’s not your birthday. It’s not my birthday either, but I’m pretending it is.