Oatmeal Cake With a Twist

A revved-up variation of the old-time oatmeal cake recipe. A crunch topping containing Heath and Hershey chocolate bars really add to the "mmmmm" factor!

• Ready In: 45 mins
• Yields: 1 cake

Ingredients

• Cake

• 1  cup old-fashioned oatmeal
• 1 1⁄2 cups boiling water
• 1⁄2 cup shortening or 1⁄2 cup butter
• 1  cup brown sugar
• 1  cup white sugar
• 2  eggs, well-beaten
• 1  teaspoon vanilla
• 1 1⁄3 cups flour
• 2  teaspoons cinnamon
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt

• Topping

• 3  tablespoons flour
• 3  tablespoons brown sugar
• 3  tablespoons white sugar
• 1 1⁄2 tablespoons butter or 1 1⁄2 tablespoons margarine
• 4  Hershey Bars
• 4  Heath candy bars
• 1⁄2 cup pecans or 1⁄2 cup walnuts, chopped

Directions

1. Preheat oven to 350 F and spray 9 x 12 pan with cooking spray.
2. Cake:
3. Pour water over oatmeal and mix. Let stand 20 minutes or until cooled.
4. Cream shortening, brown sugar, white sugar well-beaten eggs and vanilla.
5. Add oatmeal and mix well.
6. Sift together flour, cinnamon, soda and salt. Add to the creamed sugar mix and blend.
7. Pour into 9x12 rectangular baking dish.
8. Topping:
9. Mix flour, brown sugar, white sugar and butter or margarine together until crumbly.
10. Chop Hershey and Heath bars and add to chopped nuts.
11. Mix nut mixture into flour mixture.
12. Spread evenly over top of cake.
13. Bake in 350 F oven for 30 minutes, or until knife comes out clean after testing cake for doneness.
14. Spread topping over cake.