Pour boiling water into a large glass measuring cup. Stir in the oats. Place the chocolate morsels over the top of the oatmeal -- do not stir! Let stand for 20 minutes until the oats are soft and the chocolate is melted. In a large bowl, cream the butter and gradually beat in the sugars. beat in eggs, one at a time. Add the oats and melted chocolate, mixing well. Add the flour, salt and baking soda. Mix thoroughly. Transfer the batter to a greased and floured baking pan (13 by 9 by 2-inches). Bake in a 350 degree oven for 40 minutes, or until the cake starts to leave the sides of the pan and springs back at the touch of a finger. Cool 10 minutes in pan, shake loose, and turn out on rack to cool completely. Frost and decorate if desired. Yield: 1 13 by 9-inch cake COFFEE FROSTING: In a custard cup, dissolve the instant coffee in the milk or cream. In a bowl, cream butter until light, add vanilla, salt and gradually blend in sifted confectioners sugar with the coffee-milk mixture. Use enough sugar for a good spreading consistency. Yield: frosting for the top of a 13 by 9-inch cake Per serving: 3240 Calories (kcal); 149g Total Fat; (40% calories from fat); 32g Protein; 455g Carbohydrate; 747mg Cholesterol; 5253mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 28 1/2 Fat; 21 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9312 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2088g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1821 (28%)|
|Amt Per Serving||% DV|
|Total Fat 202.4g||270 %|
|Saturated Fat 108g||540 %|
|Monounsaturated Fat 58.5g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 2500.8mg||769 %|
|Sodium 3063.7mg||106 %|
|Potassium 1938mg||51 %|
|Total Carbohydrate 1094.5g||322 %|
|Dietary Fiber 19g||76 %|
|Sugars, other 1075.5g|
|Protein 111.7g||160 %|
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Calories per serving: 6543
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