Yield: 16 Servings
|1¾ cup||Boiling Water|
|1 cup||Quick-Cooking Oats|
|1 cup||Light Brown Sugar|
|1½ cup||Unsifted Flour|
|1 teaspoon||Baking Soda|
|½ teaspoon||Baking Powder|
|5 \N||Reece's Peanut Butter Cups; 0.6-Oz Size|
|3 ounces||Unsweetened Chocolate|
|3 cups||Confectioner's Sugar|
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.