2 cups boiling water
1 1/2 cups quick-cooking oats, uncooked
1 cup brown sugar
1/2 cup white sugar
1 1/2 sticks butter or margarine or 3/4 cup or 12 tablespoons, softened
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons 100% pure cocoa
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 1/2 cups semi-sweet chocolate chips
1 cup pecan halves (Could use walnuts)
Place oats in a small bowl and cover with boiling water. Set aside for 10 minutes. In a mixing bowl using a mixer cream together brown sugar, white sugar, butter, eggs and vanilla extract. Whisk together the flour, salt, cocoa, baking soda and cinnamon. Add the flour to the creamed mixture along with the oats. Mix well with mixer. Fold in 1 cup of the chocolate chips and pour batter into a sprayed 9 x 13 baking dish. Sprinkle remaining chocolate chips on top of the batter along with the nuts. Bake in preheated 350 degree oven 35-45 minutes checking for doneness as ovens vary. This cake does not need frosting. Enjoy!
If you like this recipe, you might also like my recipe for Lazy Daisy Oatmeal Cake.
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