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Peanut Butter Candy Cake
Recipe By : Taste of Home Country Cooking, 1996
Serving Size : 16 Preparation Time :0:00
Categories : Cake
Amount Measure Ingredient -- Preparation Method
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Cake
1 3/4 Cups Boiling Water
1 Cup Quick-Cooking Oats
1/2 Cup Butter
1 Cup Light Brown Sugar
1 Cup Sugar
1 Tsp Vanilla
2 Eggs
1 1/2 Cups Unsifted Flour
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/4 Tsp Cinnamon
1/4 Tsp Salt
5 0.6 Oz Size Reece's Peanut Butter Cups
Frosting
3 Tbsp Butter
3 Oz Unsweetened Chocolate
3 Cups Confectioner's Sugar
1/4 Tsp Salt
1/2 Cup Milk
1 Tsp 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 40-45 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.
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