GERMAN CHOCOLATE OATMEAL CAKE

By pbaumgartner

(Microwave)

Ingredients

• Coconut-Nut Topping:
• 1 c. quick-cooking rolled oats
• 1 3/4 c. water
• 1 bar (4 oz.) German sweet chocolate
• 1/2 c. butter or margarine
• 1 c. sugar
• 1 c. brown sugar
• 3 eggs
• 1 tsp. vanilla
• 1 1/2 c. flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 c. flaked coconut
• 2/3 c. brown sugar
• 1/3 c. chopped nuts
• 1/3 c. butter or margarine
• 2 tbs. light cream of milk

Details

Servings 12
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Combine rolled oats and water in large glass mixing bowl.
Microwave (high), uncovered, 2-3 minutes or until mixture boils and thickens, stirring once or twice. Break chocolate into pieces; add to hot mixture along with butter. Stir occasionally until melted.
Mix sugars into oatmeal mixture. Beat in eggs, one at a time. Stir in vanilla, flour, soda and salt until smooth.
Grease bottom only of 12 x 8" glass baking dish. Pour in cake batter.
Microwave (high), uncovered, 11-13 minutes or until no longer doughy in center, rotating dish 3 or 4 times. Cool slightly.
Combine topping ingredients in 4-cup glass measure. Microwave (high), uncovered, 3-4 minutes or until mixture boils and thickens, stirring every minute. Spread on cake.

TIP: To assure even cooking of the bottom of the cake, first microwave 2 cups of water in the baking dish about 10 minutes while preparing the cake batter. Discard water, dry dish, and grease bottom. Pour in cake batter and microwave as directed.