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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Writes Deborah Sheehan of East Orland, Maine, Chocolate Oatmeal Cake is a treatit's so moist and is topped with scrumptious coffee frosting. Ingredients:
1-1/2 cups boiling water |
1 cup quick-cooking oats |
1 cup (6 ounces) semisweet chocolate chips |
1/2 cup butter, softened |
3/4 cup sugar |
3/4 cup packed brown sugar |
2 eggs |
1-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
coffee frosting: |
2 teaspoons instant coffee granules |
1/4 cup half-and-half cream, warmed |
1/2 cup butter, softened |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
4 cups confectioners' sugar |
Directions:
1. In a large bowl, combine water and oats. Sprinkle with chocolate chips (do not stir); let stand for 20 minutes.
2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oat mixture. Combine flour, baking soda and salt; add to the creamed mixture and mix well.
3. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4. For frosting, dissolve coffee granules in cream; set aside. In a large bowl, beat butter until smooth. Beat in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Beat in enough of the coffee mixture to achieve spreading consistency. Frost cake. Yield: 12 servings.
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