Yield: 1 servings
|1 cup||Quick or old-fashioned oats|
|1½ cup||Boiling water|
|1||Bag semi-sweet chocolate morsels; (6-ounce)|
|¾ cup||Packed brown sugar|
|1½ cup||Unsifted flour|
|1 teaspoon||Baking soda|
|1 teaspoon||Freeze-dried instant coffee granules|
|2 tablespoons||Cream or milk|
|2 cups||Or more sifted confectioners' sugar|
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
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.