| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Jewish | Cake | 16 | Servings |
INGREDIENTS
| 1 3/4 | c | Boiling Water |
| 1 | c | Quick-Cooking Oats |
| 1/2 | c | Butter |
| 1 | c | Light Brown Sugar |
| 1 | c | Sugar |
| 1 | ts | Vanilla |
| 2 | Eggs | |
| 1 1/2 | c | Unsifted Flour |
| 1 | ts | Baking Soda |
| 1/2 | ts | Baking Powder |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Salt |
| 5 | Reece's Peanut Butter Cups; 0.6-Oz Size | |
| 3 | tb | Butter |
| 3 | oz | Unsweetened Chocolate |
| 3 | c | Confectioner's Sugar |
| 1/4 | ts | Salt |
| 1/2 | c | Milk |
| 1 | ts | Vanilla |
INSTRUCTIONS
CAKE FROSTING Combine water and oats; cool to room temperature. Cream butter, brown sugar, sugar and vanilla; beat in eggs. Blend in oatmeals mix. Combine flour, baking soda, baking powder, cinnamon and salt. Add to creamed mix. Beat 1 minute on medium speed. Pour batter into a greased and floured 13x9 pan. Chop peanut butter cups and sprinkloe on top of batter (DO NOT STIR). Bake at 350 degrees 40-45 minutes. Frosting: melt butter. Add chocolate and stir constantly over low heat until melted. Pour into a bowl and add remaining ingredients; beat until well blended. Chill to spreading consistency and frost cake. Recipe by: Taste of Home Country Cooking, 1996 Posted to JEWISH-FOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug 31, 1998, converted by MM_Buster v2.0l.
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