Groundhog cake

Yield: 1 servings

Measure Ingredient
1 cup Quick or old-fashioned oats
1½ cup Boiling water
1 Bag semi-sweet chocolate morsels; (6-ounce)
½ cup Butter
¾ cup Sugar
¾ cup Packed brown sugar
2 Eggs
1½ cup Unsifted flour
1 teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Freeze-dried instant coffee granules
2 tablespoons Cream or milk
¼ cup Butter
½ teaspoon Vanilla
⅛ teaspoon Salt
2 cups Or more sifted confectioners' sugar

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: 9½ Grain(Starch); 1 ½ Lean Meat; 0 Vegetable; 0 Fruit; 28 ½ Fat; 21 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9312 Converted by MM_Buster v2.0n.

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