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Chocolate Chip Oatmeal Cake
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Prep Time:
15 minutes
Total Time:
3 hours 10 minutes
Indulgent oatmeal cake with Gold Medal® flour, chocolate, pecans, and coconut topping - a decadent baked treat.
Ingredients:
  • 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 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 3 eggs
  • 2/3 cup packed brown sugar
  • 1/4 cup whipping cream
  • 1 cup shredded coconut
  • 1 cup semisweet chocolate chips
Instructions:
  • Combine oats and 1 1/4 cups boiling water in a small bowl; allow to stand for 20 minutes. In a separate bowl, combine flour, baking soda, baking powder, and salt.
  • Preheat the oven to 350°F and grease a 13x9-inch pan with cooking spray and a dusting of flour. In a large bowl, use an electric mixer to blend 1/2 cup of butter, 1 cup of brown sugar, and granulated sugar until creamy. Add eggs and vanilla and mix until incorporated. Gradually blend in the flour mixture on low speed until just combined, then mix in the oatmeal. Pour the batter into the prepared pan and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
  • Preheat the oven to broil. In a medium bowl, cream together 2/3 cup brown sugar and 1/2 cup butter using an electric mixer until smooth. Mix in whipping cream until mixture is creamy. Fold in coconut, pecans, and chocolate chips. Spread the topping over the cake and broil about 6 inches from the heat source for 1 minute until it is bubbly and lightly golden brown. Allow the cake to cool completely in the pan on a cooling rack for about 2 hours.

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