Chocolate Oatmeal Cake
Taste of Home
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Writes Deborah Sheehan of East Orland, Maine, "Chocolate Oatmeal Cake is a treat—it's so moist and is topped with scrumptious coffee frosting."
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 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 stick margarine, 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 stick margarine, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 cups confectioners' sugar
Directions:
In a bowl, combine the water and oats. Sprinkle with chocolate chips (do not stir); let stand for 20 minutes. In a mixing bowl, cream margarine and sugars. 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. 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 small mixing bowl, cream margarine; add vanilla and salt. Gradually beat in sugar. Beat in enough of the coffee mixture to achieve spreading consistency. Frost the cake. Yield: 12 servings.