Jeralee's Oatmeal Chocolate Chip Cake
Years ago our good friend Jeralee brought us the delicious cake. Today I felt like making it again, yet couldn't find the recipe. Google came to the rescue and I found 4 similar variations, which allowed me to recreate hers. One of the variations was to bake it in a jelly roll pan, for 20 minutes. I might try that next time. I also used pecans today instead of walnuts, because that's what our family prefers. Have fun making your own variations!
Jeralee's Oatmeal Chocolate Chip Cake
Jeralee's Oatmeal Chocolate Chip Cake1-3/4 cups boiling water
1 cup uncooked regular oats
1 cup packed brown sugar
1 cup sugar
1/2 cup butter, softened
2 eggs
1 cup uncooked regular oats
1 cup packed brown sugar
1 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon baking cocoa
1/4 teaspoon salt
1 cup chocolate chips
3/4 cup chopped walnuts
In a bowl, pour water over oatmeal. Allow to stand 10 minutes. Add sugars and butter, stirring until the butter melts. Add eggs, one at a time, mixing well after each addition; then add vanilla. Sift flour, soda, cocoa and salt together. Add to batter. Mix well. Pour into a greased 13-in. x 9-in. baking pan.
Sprinkle top of cake with walnuts and remaining chips. 
Bake at 350° for about 35 minutes. 
Yield: 12 servings.
2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon baking cocoa
1/4 teaspoon salt
1 cup chocolate chips
3/4 cup chopped walnuts
In a bowl, pour water over oatmeal. Allow to stand 10 minutes. Add sugars and butter, stirring until the butter melts. Add eggs, one at a time, mixing well after each addition; then add vanilla. Sift flour, soda, cocoa and salt together. Add to batter. Mix well. Pour into a greased 13-in. x 9-in. baking pan.
Sprinkle top of cake with walnuts and remaining chips. Bake at 350° for about 35 minutes. Yield: 12 servings.
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