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1
Pour boiling water into a large glass measuring cup.
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2
Stir in the oats.
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3
Place the chocolate morsels over the top of the oatmeal -- do not stir!, Let stand for 20 minutes until the oats are soft and the chocolate is melted.
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4
In a large bowl, cream the butter and gradually beat in the sugars.
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5
Beat in eggs one at a time.
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6
Add the oats and melted chocolate, mixing well.
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7
Add the flour, salt and baking soda.
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8
Mix thoroughly.
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9
Transfer the batter to a greased and floured baking pan (13 by 9 by 2-inches).
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10
Bake in a 350 degree oven for 40 minutes, or until the cake starts to leave the sides of the pan and springs back at the touch of a finger.
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11
Cool 10 minutes in pan, shake loose, and turn out on rack to cool completely.
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12
Frost and decorate if desired.
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13
In a custard cup, dissolve the instant coffee in the milk or cream.
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14
In a bowl, cream butter until light, add vanilla, salt and gradually blend in sifted confectioners' sugar with the coffee-milk mixture.
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15
Use enough sugar for a good spreading consistency.
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16
Yield: frosting for the top of a 13 by 9-inch cake
