Name: Groundhog Cake
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 1 13 by 9-inch cake
Cuisine: american
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

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

On Tonight

Groundhog Cake

COFFEE FROSTING

COFFEE FROSTING

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