| 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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