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Butterscotch pecan crumb cake bar with caramel topping and chopped pecans on bakedbree.com.

Chocolate Chip Oatmeal Cake

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 20 minutes
Total Time 1 hour 20 minutes
Course cake, Dessert
Cuisine American
Servings 12
Calories 583 kcal

Ingredients
  

  • 1 1/4 cups quick cooking oats
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter room temperature
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoons vanilla

Broiled topping:

  • 2/3 cup brown sugar
  • 1/2 cup butter room temperature
  • 1/4 cup heavy cream
  • 1 cup coconut
  • 1 cup chopped pecans
  • 1 cup chocolate chips

Instructions
 

  • Pour the oats in to a small bowl and pour 1 1/4 cups boiling water over. Let stand 20 minutes. In another bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
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  • Cream together butter and both sugars.
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  • Beat in eggs and vanilla.
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  • Add flour mixture and mix until just combined.
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  • Add oatmeal.
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  • Pour batter into a 9×13 pan that has been sprayed with cooking spray.
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  • Bake in a preheated 350 degree oven for 30 to 35 minutes.
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  • While the cake is baking, get started on the topping. Beat together butter and sugar until light and creamy. Add cream.
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  • Stir in coconut, pecans, and chocolate chips.
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  • Spread the mixture over the cake.
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  • Turn the broiler on high, and broil 6 inches from heat for about 1 to 2 minutes. The topping will bubble and turn golden brown. Cool completely before cutting.
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Nutrition

Calories: 583kcalCarbohydrates: 72gProtein: 6gFat: 32gSaturated Fat: 17gSodium: 355mgFiber: 3g
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