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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
1 cup quick or old-fashioned oats |
1 1/2 cups boiling water |
1 (6-ounce) bag semi-sweet chocolate morsels |
1/2 cup butter |
3/4 cup sugar |
3/4 cup packed brown sugar |
2 eggs |
1 1/2 cups unsifted flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon freeze-dried instant coffee granules |
2 tablespoons cream or milk |
1/4 cup butter |
1/2 teaspoon vanilla |
1/8 teaspoon salt |
2 cups or more sifted confectioners' sugar |
Directions:
1. 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.
2. 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.
3. 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.
4. COFFEE FROSTING
5. 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.
6. Yield: frosting for the top of a 13 by 9-inch cake
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