Peanut butter candy cake

16 Servings

Ingredients

QuantityIngredient
cupBoiling Water
1cupQuick-Cooking Oats
½cupButter
1cupLight Brown Sugar
1cupSugar
1teaspoonVanilla
2Eggs
cupUnsifted Flour
1teaspoonBaking Soda
½teaspoonBaking Powder
¼teaspoonCinnamon
¼teaspoonSalt
5Reece's Peanut Butter Cups; 0.6-Oz Size
3tablespoonsButter
3ouncesUnsweetened Chocolate
3cupsConfectioner's Sugar
¼teaspoonSalt
½cupMilk
1teaspoonVanilla

Directions

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@... (Sheryl Donner) on Aug 31, 1998, converted by MM_Buster v2.0l.