Francine's Texas Cuisine

 

Brazilian Chocolate Cake   1 1/4 cups hot coffee 1 cup oatmeal, raw 1/2 cup butter 1 1/2 cups sugar 1 teaspoon vanilla 2 eggs 2 ounces unsweetened chocolate, melted and cooled 1 1/2 cups flour 1 teaspoon soda 1/2 teaspoon salt 6 ounces chocolate chips   Pour hot coffee over oats, stir, cover and let stand 20 minutes. Beat butter until creamy. Gradually add sugar, beating until fluffy. Blend in vanilla, eggs, and melted chocolate. Add oats, mix well. Sift flour, soda, and salt together. Add to creamed mixture, mixing well. Stir in chocolate chips. Pour batter into well greased and floured tube pan. Bake at 350 degrees for 50-60 minutes. Cool 10 minutes before removing from pan. Frost when cool if desired.   FROSTING: 2 cups powdered sugar Chocolate chips [opt.] 1 teaspoon vanilla 1/4 cup melted margarine Milk   Combine sugar, margarine, vanilla and milk. Mix well and ice cake. Sprinkle chocolate chips on top if desired.

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