CHOCOLATE OATMEAL CAKE & FROSTING

A Decadent chocolate cake for St. Valentines Day!

Grease and flour a bundt pan or line 2-9” pans with parchment papers.

Mix together and let stand until cool:
1 cup small oats or Gluten Free oats
2 cups boiling water
Cream together:
1 cup butter
2 2/3 cups brown sugar
Add:
2 Tsp. Soda dissolved in 1 Tbsp. Water
4 eggs.
Beat well.
Add the oats to the above creamed mixture.
Add the following dry ingredients:
2 cups all-purpose flour or Gluten free flour
6 Tbsp. cocoa powder
1 tsp. Salt
2 tsp. Baking powder[3 Tsp. if Gluten free]
2 tsp. Vanilla
Bake for approximately 1 ¼ hours in tube pan at 350F or 30 minutes in layer pans or until tester comes out clean.

CHOCOLATE BUTTER CREAM ICING
From Hershey's Chocolate Cookbook
In a small bowl,combine 2 2/3 cups icing sugar and ¾ cup cocoa
Cream together in a mixing bowl :
6 Tbsp. Soft butter and ½ cup of the above cocoa mixture
Add the remaining cocoa mixture with
4-5 Tbsp. Milk and 1 tsp. Vanilla
Add more icing sugar in necessary.
If more icing is needed, more icing sugar, butter and milk can be added
to make a larger batch.
[For a glossier look, I like to add 1-2 Tbsp. Corn syrup]