- 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 McCormick® Pure 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
- 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
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