Oatmeal Chocolate Toffee Cake

  • Yield 10 to 12 servings

Toffee and nuts top this delicious oatmeal chocolate cake.


1 3/4 cups boiling water
1 cup oatmeal
1 cup brown sugar, lightly packed
1 cup sugar
1/2 cup butter
2 -- eggs
1/2 teaspoon salt
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon cocoa
2 cups Enstrom's Almond Toffee, (or other fine quality chocolate-covered toffee) finely chopped
3/4 cup nuts


  1. Pour boiling water over oatmeal.  Let stand at room temperature for 10 minutes.
  2. Add sugars and butter and stir until melted.
  3. Add eggs, mix well.
  4. Sift together flour, soda, salt and cocoa, add to sugar mixture beat well.  Add vanilla.
  5. Add 1/2 of the toffee crumbs.  Pour batter into greased and floured 9×13-inch pan.  Sprinkle with the remaining toffee and nuts.
  6. Bake at 350F for 45 minutes.

Recipe reprinted with permission from the Junior Service League’s West of the Rockies (Grand Junction, Colorado, 1994).





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