1 1/4 c. boiling water
1 c. quick-cooking rolled oats (uncooked)
1/2 c. (1 stick) butter
1 (4 oz.) bar sweet cooking chocolate (broken)
1 1/2 c. all-purpose flour
1 c. granulated sugar
1 tsp. baking soda
1/2 tsp. salt
1 c. brown sugar, packed
2 eggs

In mixing bowl pour boiling water over oats. Add 1/2 cup butter and the chocolate. Let stand 20 minutes, stir until well combined.

In large bowl sift flour, granulated sugar, baking soda and salt. Stir in brown sugar, add eggs and oatmeal mixture. Beat at low speed on electric mixer just until combined.

Put into greased and floured 9x13x2-inch pan. Bake at 350°F oven for 30 to 35 minutes. Spread Caramel Nut Topping on top of hot cake. Broil 4-5 inches from heat for 1 minute. Serve warm or cool.

CARAMEL NUT TOPPING:

6 tbsp. butter
1/4 c. light cream
3/4 c. brown sugar
1/2 c. nuts, chopped

In small saucepan, combine butter, brown sugar and cream. Cook and stir until mixture boils. Reduce heat and simmer for 2-3 minutes, stirring frequently, until slightly thickened. Add nuts.