Recipe - Peanut Butter Candy Cake

CAKE
1 Three fourths cup Boiling Water
1 cup QuickCooking Oats
One half cup Butter
1 cup Light Brown Sugar
1 cup Sugar
1 teaspoon Vanilla
2 Eggs
1 One half cup Unsifted Flour
1 teaspoon Baking Soda
One half teaspoon Baking Powder
One fourth teaspoon Cinnamon
One fourth teaspoon Salt
5 Reece's Peanut Butter Cups;
0.6Oz Size

FROSTING
3 tablespoon Butter
3 ounce Unsweetened Chocolate
3 cup Confectioner's Sugar
One fourth teaspoon Salt
One half cup Milk
1 teaspoon 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 13x9
pan. Chop peanut butter cups and sprinkloe on top of batter (DO NOT STIR).
Bake at 350 degrees 4045 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.

Recipe by: Taste of Home Country Cooking, 1996

Posted to JEWISHFOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug
31, 1998, converted by MM_Buster v2.0l.