Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| 1¾ cup | Boiling Water |
| 1 cup | Quick-Cooking Oats |
| ½ cup | Butter |
| 1 cup | Light Brown Sugar |
| 1 cup | Sugar |
| 1 teaspoon | Vanilla |
| 2 \N | Eggs |
| 1½ cup | Unsifted Flour |
| 1 teaspoon | Baking Soda |
| ½ teaspoon | Baking Powder |
| ¼ teaspoon | Cinnamon |
| ¼ teaspoon | Salt |
| 5 \N | Reece's Peanut Butter Cups; 0.6-Oz Size |
| 3 tablespoons | Butter |
| 3 ounces | Unsweetened Chocolate |
| 3 cups | Confectioner's Sugar |
| ¼ teaspoon | Salt |
| ½ cup | Milk |
| 1 teaspoon | Vanilla |
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.