1-3/4 c Water; boiling
1 c Oats; quick cooking
1/2 c Butter
1 c Light brown sugar; packed
1 c Granulated sugar
1 ts Vanilla
2 lg Eggs
1-1/2 c All purpose flour; unsifted
1 ts Baking soda
1/2 ts Baking powder
1/4 ts Cinnamon
1/4 ts Salt
Peanut butter cups *
Frosting:
3 tb Butter
3 oz Unsweetened chocolate
3 c Confectioner's sugar; approximate
1/4 ts Salt
1/2 c Milk
1 ts Vanilla
Combine water and rolled oats; cool to room temperature; set aside.
Cream together butter, brown sugar, sugar, and vanilla; beat in
eggs. Blend in oatmeal mixture. Combine flour, baking soda, baking
powder, cinnamon, and salt; add to creamed mixture. Beat 1 minute
on medium speed. Pour batter into a greased and floured 13x9x2"
pan. Chop peanut butter cups and sprinkle on top of batter. Do NOT
stir. Bake at 350°F for 40-45 minutes or until cake tests done.
Frosting:
Melt butter in small saucepan. Add chocolate and stir constantly
over very low heat until melted. Pour into small bowl. Add
remaining ingredients and beat until well blended. Chill to
spreading consistency, about 15 minutes. Frost cake.
