Recipe courtesy of Mary Thomas
and
Mary Thomas
Groundhog Cake
- Level: Easy
- Total: 1 hr 15 min
- Prep: 35 min
- Cook: 40 min
- Yield: 1 13 by 9-inch cake
- Level: Easy
- Total: 1 hr 15 min
- Prep: 35 min
- Cook: 40 min
- Yield: 1 13 by 9-inch cake
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
COFFEE FROSTING
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
- 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.
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
