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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 t Vanilla
2 Eggs
1 1/2 c Unsifted Flour
1 t Baking Soda
1/2 t Baking Powder
1/4 t Cinnamon
1/4 t Salt
5 Reece's Peanut Butter Cups
0.6-Oz Size
3 T Butter
3 oz Unsweetened Chocolate
3 c Confectioner's Sugar
1/2 c Milk

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 220
Calories From Fat: 103
Total Fat: 11.9g
Cholesterol: 44.8mg
Sodium: 146.5mg
Potassium: 97.7mg
Carbohydrates: 27g
Fiber: 1.7g
Sugar: 13.1g
Protein: 3.7g


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