Ingredients
1-1/2 cups boiling water1 cup quick-cooking oats1 cup semisweet chocolate chips1/2 cup butter, softened3/4 cup sugar3/4 cup packed brown sugar2 large eggs1-1/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon saltCOFFEE FROSTING:2 teaspoons instant coffee granules1/4 cup half-and-half cream, warmed1/2 cup butter, softened1 teaspoon vanilla extract1/8 teaspoon salt4 cups confectioners’ sugar
Preparation
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.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in 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.
