Scrumptious Chocolate Cake Recipe

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Scrumptious Chocolate Cake Recipe

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Family and friends like to gather in my kitchen for slices of this scrumptious cake.—Linda Dorion, Nanoose Bay, British Columbia
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup quick-cooking oats
  • 1/2 cup baking cocoa
  • 2 cups boiling water
  • 3 cups packed brown sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 can (16 ounces) or 2 cups chocolate frosting

Directions

Place the butter, oats and cocoa in a large bowl; add boiling water and stir until butter is melted. Stir in brown sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; gradually add to oat mixture just until combined.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
Frost with chocolate frosting. Yield: 12-16 servings.
Originally published as Moist Chocolate Cake in Country Woman September/October 2001, p6

Nutritional Facts

1 piece: 472 calories, 18g fat (9g saturated fat), 84mg cholesterol, 494mg sodium, 74g carbohydrate (55g sugars, 1g fiber), 5g protein.

  • 1 cup butter, softened
  • 1 cup quick-cooking oats
  • 1/2 cup baking cocoa
  • 2 cups boiling water
  • 3 cups packed brown sugar
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 can (16 ounces) or 2 cups chocolate frosting
  1. Place the butter, oats and cocoa in a large bowl; add boiling water and stir until butter is melted. Stir in brown sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; gradually add to oat mixture just until combined.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 375° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
  3. Frost with chocolate frosting. Yield: 12-16 servings.
Originally published as Moist Chocolate Cake in Country Woman September/October 2001, p6

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