Looking through my mother’s hand-written recipes recently, I came across a recipe for Newfoundland Chocolate Cake that uses basic baking ingredients. Fast and simple, I thought it would be perfect for the next Oven Lovin’ installment. The original recipe called for baking cocoa, and as it turns out, I was completely out. As necessity is the mother of invention, my teen daughter’s suggestion was to use Swiss Miss Dark Chocolate mix. And man, am I glad she did! The cake is moist and delicious- and a snap to bake!
Oven Temperature- 350 Degrees
- 1/2 Cup rolled Oats
- 1 Cup Boiling Water
- 1 Cup Margarine
- 1 1/2 Cups Brown Sugar
- 1 tsp. Baking powder
- 1 package Swiss Miss Dark Chocolate Cocoa Mix
- 2 Eggs
- 1 tsp. Baking Soda
- 1 tsp. Vanilla
- 1/2 tsp. Salt
Add the 1 cup of boiling water, 2 sticks (1 cup) of margarine, and 1/2 cup of rolled oats to a bowl. I used my standard KitchenAid mixing bowl and the size was perfect. Make sure to use boiling water so the oats will soften and the margarine melts thoroughly- don’t cheat!
Mix for a minute or two until all of the butter melts.
Add 1 1/2 cups brown sugar to the bowl.
Next, add 1 tsp. baking power. Give the mixture a quick stir.
Add the 1 cup of AP flour to the bowl.
Next up: 1 tsp. baking soda. Go ahead and give the mix another quick stir.
To that, add 1 package Swiss Miss Dark Chocolate Hot Cocoa Mix. You can certainly use any other brand, but that’s what we used.
Add two eggs (without the shells, please!) to the mixture.
1 tsp. vanilla goes into the bowl with the rest of the ingredients.
Stir on low until combined. Easy peasy.
Bake in a 9×9 baking pan that’s been greased and floured for 45 minutes.
We popped ours out of the oven at exactly 45 minutes, let it cool for 10 minutes, and then had to sample the creation.
The cake has the consistency of a banana bread, is light and fluffy, and not too sweet. Perfect for a cold, winter day like today.
Feel free to add a glaze or frost it as you wish. Me? I’ll take it plain any day.