1 c Quick or old-fashioned oats
1 1/2 c Boiling water
1 Bag semi-sweet chocolate
-morsels; (6-ounce)
1/2 c Butter
3/4 c Sugar
3/4 c Packed brown sugar
2 Eggs
1 1/2 c Unsifted flour
1 ts Salt
1 ts Baking soda
COFFEE FROSTING
1 ts Freeze-dried instant coffee
-granules
2 tb Cream or milk
1/4 c Butter
1/2 ts Vanilla
1/8 ts Salt
2 c Or more sifted
-confectioners’ sugar
Pour boiling water into a large glass measuring cup. Stir in the oats.
Place the chocolate morsels over the top of the oatmeal — do not stir! Let
stand for 20 minutes until the oats are soft and the chocolate is melted.
In a large bowl, cream the butter and gradually beat in the sugars. beat in
eggs, one at a time. Add the oats and melted chocolate, mixing well. Add
the flour, salt and baking soda. Mix thoroughly.
Transfer the batter to a greased and floured baking pan (13 by 9 by
2-inches). Bake in a 350 degree oven for 40 minutes, or until the cake
starts to leave the sides of the pan and springs back at the touch of a
finger. Cool 10 minutes in pan, shake loose, and turn out on rack to cool
completely. Frost and decorate if desired.
Yield: 1 13 by 9-inch cake
COFFEE FROSTING:
In a custard cup, dissolve the instant coffee in the milk or cream. In a
bowl, cream butter until light, add vanilla, salt and gradually blend in
sifted confectioners’ sugar with the coffee-milk mixture. Use enough sugar
for a good spreading consistency.
Yield: frosting for the top of a 13 by 9-inch cake
Yields
1 servings
