INGREDIENTS

INSTRUCTIONS

COFFEE FROSTING
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.
Yield: 1 13 by 9-inch cake
  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
Converted by MC_Buster.
Per serving: 3240 Calories (kcal); 149g Total Fat; (40% calories from fat);
32g Protein; 455g Carbohydrate; 747mg Cholesterol; 5253mg Sodium Food
Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 28
1/2 Fat; 21 Other Carbohydrates
Recipe by: COOKING LIVE SHOW # CL9312
Converted by MM_Buster v2.0n.

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