-Jo Merrill ecgj65b- 1 3/4 c Boiling water
1 c Oats; quick cooking
1/2 c Butter; or margarine
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; about
1/4 ts Salt
1/2 c Milk
1 ts Vanilla
* Use 5 (.6 ounce size) milk chocolate covered peanut butter cups. Combine water and rolled oats; cool to room temp; 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-inch pan. Chop peanut butter cups and sprinkle on top of batter. Do NOT stir. Bake at 350~ for 40-45 minutes or until cake tests done. For 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. Recipe from The Best of Country Cooking–Jo Merrill. —–