Chocolate Chip Oatmeal Cake

Prep 15 min
Total 3 hr 10 min
Servings 16

Make this delicious oatmeal cake made using Gold Medal® all-purpose flour topped with chocolate, pecans and coconut mixture – a wonderful baked dessert.

By Betty Crocker Kitchens

Updated October 4, 2012

Make with

Gold Medal Flour

Ingredients

Cake

1 1/4

cups quick-cooking oats
1 1/2

cups Gold Medal™ all-purpose flour
1

teaspoon baking soda
1/2

teaspoon baking powder
1/2

teaspoon salt
1/2

cup butter, softened
1

cup packed brown sugar
3/4

cup granulated sugar
3

eggs
1

teaspoon vanilla

Topping

2/3

cup packed brown sugar
1/2

cup butter, softened
1/4

cup whipping cream
1

cup shredded coconut
1

cup chopped pecans
1

cup semisweet chocolate chips

Steps

1

In small bowl, mix oats and 1 1/4 cups boiling water; let stand 20 minutes. In another bowl, mix flour, baking soda, baking powder and salt.
2

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; lightly flour. In large bowl, beat 1/2 cup butter, 1 cup brown sugar and the granulated sugar with electric mixer on medium speed until creamy. Beat in eggs and vanilla. On low speed, beat in flour mixture just until blended. Beat in oatmeal. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
3

Set oven control to broil. In medium bowl, beat 2/3 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until creamy. Add whipping cream; beat on medium speed until smooth. Stir in coconut, pecans and chocolate chips. Spread topping on cake. Broil with top of pan about 6 inches from heat 1 minute or just until bubbly and light golden brown. Cool completely in pan on cooling rack, about 2 hours.