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[edit] Ingredients
1 |
cup Quick or old-fashioned oats |
1 ½ |
cups Boiling water |
1 |
bag semi-sweet chocolate morsels, (6-ounce) |
½ |
cup Butter |
¾ |
cup Sugar |
¾ |
cup Packed brown sugar |
2 |
|
1 ½ |
cups Unsifted flour |
1 |
teaspoon Salt |
1 |
teaspoon Baking soda |
1 |
teaspoon Freeze-dried instant coffee granules |
2 |
|
¼ |
cup Butter |
½ |
teaspoon Vanilla |
⅛ |
teaspoon Salt |
2 |
cups Or more sifted confectioners' sugar |
[edit] Preparation
Step 1 |
Pour boiling water into a large glass measuring cup. Stir in the oats. |
Step 2 |
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. |
Step 3 |
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. |
Step 4 |
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. |
Step 5 |
Yield: 1 13 by 9-inch cake |
Step 6 |
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. |
Step 7 |
