MOCHA OATMEAL CAKE WITH MOCHA ICING

FOR THE CAKE:
2 tbsp instant coffee plus 1 1/2 cups boiling water (OR 1 1/3 cups strong brewed coffee)
1 cup rolled oats (instant or regular)
3/4 cup butter, softened
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 eggs
2 tsp vanilla, divided use
2 cups all-purpose flour
3 tbsp unsweetened cocoa powder
1 1/4 tsp baking soda
3/4 tsp salt
FOR THE MOCHA GLAZE:
1 1/2 tbsp butter, softened
1 cup powdered sugar
dash salt
1/2 tsp vanilla
1 1/2 tbsp brewed coffee

TO MAKE THE CAKE:
Combine coffee powder and boiling water, or use brewed coffee. Pour over dry oats. Stir and let stand 20 minutes.

Preheat oven to 350 degrees F. Greased and dust with flour a tube pan or Bundt pan.

Cream butter, granulated sugar, and brown sugar together. Beat in eggs, 1 at a time. Add 1 1/2 tsp vanilla. Blend in oats-coffee mixture; set aside.

Sift flour, cocoa powder, baking soda, and 3/4 tsp salt together. Add to creamed mixture, blending well. Pour batter into prepared pan.

Bake at 350 degrees F 50-55 minutes or until cake tests done. Cool 10 minutes before removing from pan.

TO MAKE THE MOCHA GLAZE:
Cream butter. Add powdered sugar, salt, remaining 1/2 tsp vanilla and 1 1/2 tbsp coffee and beat until smooth.

Drizzle icing over cooled cake.

Adapted from source: Houston Chronicle