German Chocolate Oatmeal Cake
1 cup quick-cooking rolled oats
¾ cups water
1 bar (4 oz) German sweet chocolate
½ cup butter or margarine
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla
1 ½ cups unsifted all-purpose flour
1 teaspoon soda
1 teaspoon salt
Coconut-Nut Topping
1 cup flaked coconut
2/3 cup chopped nuts
1/3 cup butter or margarine
2 tablespoons light cream or milk
1. Combine rolled oats and water in large glass mixing bowl
2. Microwave (high) uncovered, 2 to 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.
3. Mix sugars into oatmeal mixture. Beat in eggs, one at a time. Stir in
vanilla, flour, soda and salt until smooth.
4. Grease bottom only of 12 x 8 inch glass baking dish. Pour in cake
batter.
5. Microwave (high), uncovered, 11 to 13 minutes until no longer doughy
in center, rotating dish 3 or 4 times. Cool slightly. Or
Bake 1 hour in oven at 325 til pulls away from sides of pan.
6. Combine all Topping ingredients in 4 cup glass measure.
7. Microwave (high), uncovered 3 to 4 minutes or until mixture boils and
thickens, stirring every minute. Spread on cake.
TIPS: To assure the cooking of the bottom of the cake, first microwave 2
cups water in the baking dish about 10 minutes (do this after step 2
while preparing cake batter). Discard the water, dry the dish and grease
the bottom of the dish. Pour inn cake batter and microwave as directed.
With Combination Oven, microwave in step 2 for 8 to 10 minutes. For step
5, bake in preheated 350 oven for 20 minutes, then, microwave -bake 5 to
7 minutes. Cool oven and microwave in step 7 for 5 to 6 minutes.
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