---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 16 Servings
            -Jo Merrill ecgj65b-
   1 3/4 c  Boiling water
       1 c  Oats; quick cooking
     1/2 c  Butter; or margarine
       1 c  Light brown sugar; packed
       1 c  Granulated sugar
       1 ts Vanilla
       2 lg Eggs
   1 1/2 c  All purpose flour; unsifted
       1 ts Baking soda
     1/2 ts Baking powder
     1/4 ts Cinnamon
     1/4 ts Salt
            Peanut butter cups; *
       3 tb Butter
       3 oz Unsweetened chocolate
       3 c  Confectioner’s sugar; about
     1/4 ts Salt
     1/2 c  Milk
       1 ts Vanilla
      * Use 5 (.6 ounce size) milk chocolate covered peanut butter cups.
      Combine water and rolled oats; cool to room temp; set aside. Cream
   together butter, brown sugar, sugar and vanilla; beat in eggs. Blend in
   oatmeal mixture. Combine flour, baking soda, baking powder, cinnamon and
   salt; add to creamed mixture.  Beat 1 minute on medium speed. Pour batter
   into a greased and floured 13x9x2-inch pan. Chop peanut butter cups and
   sprinkle on top of batter. Do NOT stir. Bake at 350~ for 40-45 minutes or
   until cake tests done.
      For Frosting.  Melt butter in small saucepan.  Add chocolate and stir
   constantly over very low heat until melted. Pour into small bowl. Add
   remaining ingredients and beat until well blended. Chill to spreading
   consistency, about 15 minutes.  Frost cake.
      Recipe from The Best of Country Cooking--Jo Merrill.