German Chocolate Picnic Cake

  • Prep 15 min
  • Total 1 hr 25 min
  • Servings 9

Ingredients

Cake

Oatmeal Topping

  • 1/2 cup packed brown sugar
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/3 cup quick-cooking or old-fashioned oats
  • 1/4 cup butter or margarine, softened
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with baking spray with flour.
  • 2
    In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • 3
    In medium bowl, stir topping ingredients until crumbly, using hands if necessary. Sprinkle evenly over batter in pan.
  • 4
    Bake 31 to 37 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes before serving. Serve warm or cool. Store loosely covered.

  • If you plan to tote this cake to a picnic, bake it in a disposable foil pan. Then you don't have to carry home the dirty pan.
  • For an oatmeal-chocolate chip topping, cool cake 10 minutes; sprinkle with 1/3 cup miniature chocolate chips.

Nutrition Facts are not available for this recipe
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