Name: Oats chocolate cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: serving
Cuisine: Bake
Ingredients: 325.00 ml water boiled; 80.00 g oats; 110.00 g butter; 300.00 g sugar; 3.00 eggs extra-large; 5.00 ml vanilla essence; 300.00 g flour; 10.00 ml Baking powder; 2.00 ml salt; 5.00 ml Bicarbonate of soda; 50.00 g cocoa powder; 50.00 ml milk; jam smooth, apricot; 50.00 ml butter; 100.00 g icing sugar sifted; 15.00 ml cocoa powder; 5.00 ml vanilla essence; 20.00 ml milk

Recipe Disclaimer

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Ingredients (18)

325.00 ml	water — boiled
80.00 g	oats
110.00 g	butter
300.00 g	sugar
3.00	eggs — extra-large
5.00 ml	vanilla — essence
300.00 g	flour
10.00 ml	Baking powder
2.00 ml	salt
5.00 ml	Bicarbonate of soda
50.00 g	cocoa powder
50.00 ml	milk
	jam — smooth, apricot

ICING

50.00 ml	butter
100.00 g	icing sugar — sifted
15.00 ml	cocoa powder
5.00 ml	vanilla — essence
20.00 ml	milk

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Method:

Preheat the oven to 180 ºC (350 F). Spray two 20-cm loose-bottomed tins with non stick spray and line them with wax paper.
Pour the boiling water over the oats and leave for 20 minutes.
Beat the butter and sugar together till light and creamy. Add the eggs one by one, beating well after each addition. Add the vanilla essence and mix well.
Add the oats mixture and mix.
Sift the dry ingredients together. Fold into the egg mixture and add the milk. Mix. Divide the mixture equally between the two prepared tins and bake the cakes for 35-45 minutes or till a testing skewer comes out clean when inserted into the centre of the cakes. Cool slightly before turning out onto a wire rack.
Cover one of the cakes with a layer of apricot jam and sandwich the two layers together. Decorate the cake with the following icing:
Cream the butter till light. Add small quantities of icing sugar at a time, beating well all the time. Beat in the cocoa, vanilla essence and milk. Cover the top and sides of the cake with the icing and decorate with chocolate curls. Makes a medium sized cake.