–CAKE–
1 3/4 c Boiling Water
1 c Quick-Cooking Oats
1/2 c Butter
1 c Light Brown Sugar
1 c Sugar
1 ts Vanilla
2 Eggs
1 1/2 c Unsifted Flour
1 ts Baking Soda
1/2 ts Baking Powder
1/4 ts Cinnamon
1/4 ts Salt
5 Reece’s Peanut Butter Cups;
-0.6-Oz Size
FROSTING
3 tb Butter
3 oz Unsweetened Chocolate
3 c Confectioner’s Sugar
1/4 ts Salt
1/2 c Milk
1 ts Vanilla
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 13×9
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.
Yields
16 Servings