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Cocoa Oatmeal Cake

(see also Vanilla Glaze)

1 1/3 cups boiling water
1 cup quick-cooking rolled oats
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground cinnamon
1 cup finely chopped, peeled apple
1 cup chopped nuts
Vanilla Glaze

In small bowl pour boiling water over oats; let stand 15 minutes. Heat oven to 350F. Grease and flour 13x9x2-inch baking pan. In large mixer bowl beat butter, granulated sugar, brown sugar and eggs until light and fluffy. Blend in oat mixture. Combine flour, cocoa, baking powder, baking soda and cinnamon; add to butter mixture, mixing well. Stir in apple and nuts. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack; drizzle Vanilla Glaze over top in decorative design.

VANILLA GLAZE
1 cup confectioners' sugar
1 tablespoon butter or margarine, softened
1 to 2 tablespoon hot water
1/2 tsp. vanilla extract

In small bowl beat all ingredients with spoon or wire whisk until smooth.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.