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Chocolate Oatmeal Cake

Writes Deborah Sheehan of East Orland, Maine, "Chocolate Oatmeal Cake is a treat—it's so moist and is topped with scrumptious coffee frosting."

12 ServingsPrep: 20 min. + standing Bake: 35 min.

Ingredients

1-1/2 cups boiling water
1 cup quick-cooking oats
1 cup (6 ounces) semisweet chocolate chips
1/2 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
COFFEE FROSTING:
2 teaspoons instant coffee granules
1/4 cup half-and-half cream, warmed
1/2 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar

Directions

In a large bowl, combine water and oats. Sprinkle with chocolate
chips (do not stir); let stand for 20 minutes.
In a large bowl, cream butter and sugars until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in oat
mixture. Combine flour, baking soda and salt; add to the creamed
mixture and mix well.

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Chocolate Oatmeal Cake (continued)

Directions (continued)

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for
35-40 minutes or until a toothpick inserted near the center comes
out clean. Cool on a wire rack.
For frosting, dissolve coffee granules in cream; set aside. In a
large bowl, beat butter until smooth. Beat in vanilla and salt.
Gradually beat in confectioners' sugar until smooth. Beat in enough
of the coffee mixture to achieve spreading consistency. Frost cake.
Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 560 calories, 21 g fat (6 g saturated fat), 38 mg cholesterol, 494 mg sodium, 91 g carbohydrate, 2 g fiber, 4 g protein.