Oatmeal Chocolate Toffee Cake

  • Yield: 10 to 12 servings


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