Recipe: Peanut Butter Candy Cake

Tracey,

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Peanut Butter Candy Cake
Source: Recipe From The Best of Country Cooking
From: Jo Merrill
Yield: 16 Servings

1 3/4 cups boiling water
1 cup Oats, quick cooking
1/2 cup butter, or margarine
1 cup light brown sugar, packed
1 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 1/2 cups All-purpose flour, unsifted
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Cinnamon
1/4 teaspoon salt

Peanut Butter Cups*

Frosting:
3 Tablespoons Butter
3 ounces Unsweetened Chocolate
3 Cups Confectioner's Sugar, about
1/4 teaspoon Salt
1/2 cup Milk
1 teaspoon Vanilla

*Use Five (5) - (.6 ounce size) milk chocolate covered peanut butter cups.

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 greased and floured 13 x 9 x 2-inch pan. Chop Peanut Butter Cups and sprinkle on top of batter. DO NOT stir.

Bake at 350 Degrees F. for 40 to 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 consistency, about 15 minutes. Frost Cake.