Recipe: Date Oatmeal Cake with Mocha Frosting

One of my 'old reliable' cookbooks is Great Food Fast, published by Dietitians of Canada. It's full of easy, basic recipes that taste great. The book also includes advice on substitutions and, of course, nutrition.

Here's one of the more decadent recipes. I made this a couple of weeks ago for a dinner party and got rave reviews all around. The mocha frosting is also a very good topper on a basic chocolate cake. I might post my version of the double chocolate mocha cake later.

Cake ingredients:

• Rolled oats - 1 cup
• Boiling water - 1 1/2 cups
• AP Flour - 1 cup
• Baking Soda - 1 tsp
• Salt - 1/4 tsp
• Margarine - 1/2 cup
• Brown Sugar - 1 cup
• Vanilla - 1 tsp
• Chopped Dates - 1 cup
• Walnuts - 1/2 cup

Mocha frosting:

• Margarine - 2 tbsp
• Icing Sugar (sifted) - 1 1/4 cups
• Cocoa Powder - 2 tsp
• Strong coffee, cooled - 1 tbsp
• Vanilla - 1 tsp

Instructions:

1. Preheat the oven to 350F & prepare your baking dish (I like using a bundt pan for the shape, but a 9" square baking pan is what's recommended)
   
2. In a small bowl, combine oats and boiling water; let stand until cool (note: this takes a while. You might want to combine the oats and water and brew the coffee, take a break and come back to do the rest to allow time for the liquids to cool)
   
3. In a separate bowl, combine flour, baking soda and salt. Set aside.
4. In a large bowl, cream together margarine and brown sugar until fluffy. Beat in vanilla, oat mixture and flour mixture. Stir in dates & walnuts.
   
5. Pour mixture into prepared pan and bake in preheated oven for 30-35 minutes, or until cake tester inserted in middle comes out clean. Set aside to cool.
6. Prepare the frosting: in a bowl, blend together all frosting ingredients until fluffy. If icing is too thick, add a little more coffee to thin it. If too thin, add icing sugar. Spread icing over cooled cake.