Mocha Oatmeal Cake Recipe
Ingredients
| Instant powdered coffee | 2 Tablespoon | |
| Boiling water | 1 1⁄3 Cup (21.33 tbs) | |
| Quick cooking oats | 1 Cup (16 tbs), uncooked | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Granulated sugar | 1 Cup (16 tbs) | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla | 1 1⁄2 Teaspoon | |
| Flour | 2 Cup (32 tbs) | |
| Soda | 1 1⁄4 Teaspoon | |
| Salt | 3⁄4 Teaspoon | |
| Powdered cocoa | 3 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3736 Calories from Fat 639
% Daily Value*
Total Fat 73 g112.8%
Saturated Fat 37.6 g187.9%
Trans Fat 0 g
Cholesterol 543.9 mg181.3%
Sodium 3415.2 mg142.3%
Total Carbohydrates 737 g245.5%
Dietary Fiber 33.7 g134.8%
Sugars 422.3 g
Protein 70 g139.3%
Vitamin A 37.9% Vitamin C
Calcium 46.5% Iron 142.5%
*Based on a 2000 Calorie diet
Directions
Let stand 20 minutes.
Beat butter till creamy; gradually add sugars and beat till fluffy.
Beat in eggs, one at a time.
Add vanilla and oat mixture.
Sift together flour, soda, cocoa & salt.
Add to creamed mixture.
Blend well.
Pour into greased and floured bundt pan.
Bake in 350 degree oven for about 50 minutes.
Test with toothpick.
Cool 10 minutes on rack; remove from pan and frost with mocha frosting.
Chef
