Recipe by Sharon Miller, as reported by Helen Dollaghan in the June 25, 1972, edition of The Denver Post. Makes one 9×13-inch cake.
Ingredients
1 3/4 cups boiling water
1 cup uncooked oatmeal (quick or old-fashioned)
1 cup lightly packed brown sugar
1 cup granulated sugar
1 stick ( 1/2cup) margarine
2 extra large eggs
1 3/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cocoa
1 package semi-sweet chocolate bits (12 ounces)
3/4 cup chopped walnuts
Directions
Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch baking pan. Pour boiling water over oatmeal. Let stand at room temperature 10 minutes. Add brown and white sugar and margarine. Stir until margarine melts. Add eggs. Mix well. Sift together flour, baking soda, salt and cocoa. Add flour to sugar mixture. Mix well. Add about half of the package of chocolate bits. Pour batter into pan. Sprinkle walnuts and remaining chocolate bits on top. Bake in the oven for about 40 minutes or until a wooden pick inserted in the center comes out clean.
