Chocolate Chip Oatmeal Cake Recipe -
Chocolate Chip Oatmeal Cake Recipe

Chocolate Chip Oatmeal Cake

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"This quick and simple recipe makes enough chocolate chip-studded cake to delight a crowd."

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Ingredients Edit and Save

Original recipe makes 1 - 10 x 15 x 1 inch cake Change Servings


  1. Mix water and oatmeal in mixing bowl, and let sit 10 minutes.
  2. Add sugars, butter or margarine, and eggs. Mix well.
  3. Add flour, baking soda, cocoa, and salt. Blend.
  4. Pour into greased and floured 10 x 15 x 1 inch jelly roll pan. Top with chocolate chips and chopped nuts.
  5. Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2004

Extremely easy and quick to make. I use chips only on top and bake in 9 x 13 pan.

Most Helpful Critical Review
Jan 25, 2011

Easy, moist cake BUT flavour is lack, lack, lacking. IF I was to make again(not sure that I will)would definitely add cinnamon other reviews suggested and mix in the nuts and chocolate chips.

Oct 13, 2008

Yummy!! A really good cake. I mixed the chocolate chips in and used a 9x13 and baked it about 30 min. Turned out great, will be making this again. Thanks

Mar 21, 2008

Awesom! Followed recipe. Then I tweaked just a tab. The nuts and chocolate chips were added in the mixture and on top. Added 1/2 teaspoon cinamon! Baked it in 9" x 13" pan. I am getting ready to bake this again. I have baked it several times, but it always seems to leave! Thanks for sharing!

Apr 12, 2010

I was hopping on here to add this recipe but darn if it isn't already here! It's EXACTLY like my moms's recipe which she gave to me 18 yrs. ago as a wedding shower gift ... I've been consuming it for MUCH LONGER. This is my go to "someone did something nice for me" cake as my kids say....great for potlucks! Some people have even called it brownies! (but's it's totally a 'cake'!) I have just a few comments. Use a 9x13 pan. Never tried in a jelly roll pan but have split the batter into two 8x8. This is the most forgiving recipe ever. I was out of brown sugar last time and used molasses and exta white sugar! Another tip... add the butter right after the 10 minutes and cover the bowl with the oatmeal and butter to make it melt faster. It aslo helps if you leave it out of the fridge much in advance. Some say it's missing something... I see one main thing missing from Mom's recipe. Using a 12oz bag of chips, half goes in the batter and the other half on the top! (That's about a 1 cup each) The walnunts make it, but with so many having algeriges, I omit when taking to an event. Don't try using anything other than "instant" oats. If you try the irish, or old fashioned they will give a crunchy or "nuttty" texture so make sure to use the "QUICK" oats. Finally Mom write on her recipe card "will not freeze well... doesn't last long!" If you find this recipe dense or not moist, you did something wrong... enjoy! (Hey, it has oatmeal... so it's vitrually healthy!!)

Jun 28, 2003

Fabulous! Easy to make, not too sweet. Very moist and delicious. I made 2 8" cakes with favorable results.

Dec 30, 2003

This has long been a family favorite. It is best served warm and with vanilla ice cream. A great treat for those who do not like frosting. I had lost this recipe and it is wonderful to find. Thanks for posting.

Sep 16, 2011

Definitely not the most eye-catching dessert, but the taste more than makes up for the less-than-appealing appearance. I made this into a layer cake, covering it with a peanut butter frosting, and it was to die for!


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  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 31.5 g
  • 10%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 138 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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