Preheat the oven to 350ºF. Spray a 9x13” baking pan with cooking spray.
In the bowl of a stand mixer (with the paddle attachment) , place the butter and the quick oats.
Pour the boiling water over the top and let sit for 10 minutes to cool. Mix several times during the cooling so that the butter melts completely.
Add the sugars and mix well.
Add the eggs and mix on low speed.
Add the flour, salt, cocoa powder and baking soda. Mix well, scraping the sides of the bowl as needed.
Fold in half of the chocolate chips and all but 3 tablespoons of nuts into the batter.
Pour and spread the batter evenly into the prepared cake pan.
Sprinkle the top with the rest of the chocolate chips and the nuts.
Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
In a small bowl, whisk together the powered sugar, half and half and vanilla. Whisk until smooth. Drizzle the glaze over the cake.
Serve warm. Store any leftovers in an airtight container at room temperature.
Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**