Groundhog Cake
By: Helen Pitlick
Published: Tuesday, December 8, 2009 - 10:12pm

Ingredients




1 cup Quick or old-fashioned oats
1 1/2 cups Boiling water
1 bag semi-sweet chocolate morsels, (6-ounce)
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

Preparation

1 Pour boiling water into a large glass measuring cup. Stir in the oats. 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. 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. 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. 5 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.