Reviewed: Apr. 10, 2012

This was easy and delicious! I used butter flavored shortening and semi-sweet chocolate chips. I'd say it's almost better than brownies. I might try adding a little cinnamon next time. I'll definitely make these again.

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Reviewer:

Sulema

Reviewed: Feb. 12, 2012

I thought this was a nice little snack cake. I did add a TBSP of instant coffee to the hot water oat mixture to deepen the flavor. I also added 1 extra TBSP of cocoa as others suggested. I did cut the sugar to 3/4 cup of each sugar which cut sugar by 1/2 cup total and it was still sweet enough for me. I also only used one cup of semi-sweet choc. chips in the cake and topped with cocoa covered almonds that had been chopped very fine. I don't care for walnuts. I liked it as I made it but if you keep as recipe states I'm sure it would be just fine that way also just sweeter.

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Reviewer:

klhskygirl

Cooking Level: Intermediate

Home Town: North Little Rock, Arkansas, USA

Reviewed: Feb. 9, 2012

Absolutely moist and wonderful, I had Peanut butter chocolate chips and used them instead, very delish!

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Reviewer:

Boog

Cooking Level: Expert

Living In: Crestview, Florida, USA

Reviewed: Feb. 7, 2012

Everyone loved this and it was so easy to make! The only thing I did different was to drizzle caramel on top - the cake disappeared almost instantly!

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Reviewer:

julie

Reviewed: Feb. 5, 2012

These are absolutely wonderful! Great alone or warm with vanilla ice cream. I added 1 tsp vanilla and 1 tsp instant coffee to bring out more of the chocolate flavor. I also reduced the sugars to 3/4 cup each. Great chocolate taste; not too sweet.

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Reviewer:

petsmom

Home Town: New York, New York, USA

Reviewed: Jan. 31, 2012

Very good. Used semi-sweet chocolate chips, because it's healthier. I'll probably add another tablespoon of cocoa next time. Baked 40 minutes, which was a bit too long. Brownie-like texture and, as others have mentioned, is even better the next day.

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Reviewer:

Dmseck

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Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Jan. 27, 2012

Yummy! Next time I will try it with semi-sweet chocolate chips.

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Reviewer:

PAT79

Cooking Level: Intermediate

Reviewed: Jan. 26, 2012

This is a great chocolate snack cake that is moist and yummy. I’m a chocoholic and prefer semi-sweet chocolate to milk chocolate, so I added an extra tablespoon of cocoa and used Ghirardelli 60% cacao chips. I may add a little espresso powder to the boiled water the next time just to enhance the chocolate flavor. I'm trying to eat healthier therefore I’d like to think it’s healthy because it is made with oatmeal and dark chocolate so I’ll conveniently ignore the ½ Cup of butter and 2 cups of sugar. Works for me.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Jan. 26, 2012

I had an old Betty Crocker recipe for a chocolate chip snack cake and couldn't find it. I decided to search on here and this one looked pretty close. My recipe didn't have oatmeal or walnuts. I did leave out the nuts on top. What is great about these cakes is they are moist and don't need any icing. I used mini chocolate chips and they worked fine. To test it I made 1/2 recipe and put it in an 8x8 pan. It still baked up plenty high. Since I used a smaller pan, I had to adjust the time. It baked in about 30 minutes. I got 9 pieces of cake from half the recipe. I was asked to make a lunch box cake, and although I prefer my other recipe, this will work great.

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jan. 15, 2012

I liked this cake though I had to make it without the chips and nuts because my family is so picky. I had to put a butter cream icing on top instead. My kids and husband did not like the heaviness the oatmeal gave the cake so I won't make it again, but I liked it.

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