CAKE:

1 1/4 c. boiling water
1 c. quick cooking oats
1/2 c. butter
4 oz. bar semi-sweet cooking chocolate, broken
1 1/2 c. flour
1 c. granulated sugar
1 tsp. baking soda
1/2 tsp. salt
1 c. packed brown sugar
3 eggs

CARAMEL NUT TOPPING:

6 tbsp. butter
1/4 c. light cream or evaporated milk
3/4 c. packed brown sugar
1/2 c. chopped nuts

CAKE: In medium mixing bowl pour boiling water over oats. Add 1/2 cup butter and chocolate. Let stand 20 minutes. Stir until well combined. In large bowl mix together flour, granulated sugar, soda and salt. Stir in 1 cup brown sugar. Add eggs and oatmeal mixture. Beat at low speed of mixer just until combined. Turn into a greased and floured 9"x13" pan. Bake in 350 degree oven for 35 to 40 minutes or until cake tests done. Spread caramel nut topping evenly over hot cake. Broil 4" to 5" from heat for about 1 minute or until bubbly.

TOPPING: Combine butter, brown sugar and cream in small saucepan. Cook and stir until mixture boils. Reduce heat and simmer for 2 to 3 minutes until slightly thickened; stirring frequently. Add nuts.