Ultimate Chocolate Cake with Peanut Butter Fudge Icing

This is the cake from my childhood. My absolute favourite. The oatmeal in this recipe gives the cake amazing texture and density. It's awesome.

3/4 C Rolled Oats

1 1/2 C Boiling Water

3/4 Cup Butter

6 Tbsp Cocoa Powder

2 1/4 C Brown Sugar (packed)

1.5 C Flour

3 Eggs

1 1/2 tsp salt

1 1/2 tsp vanilla

1 1/2 tsp Baking Powder

1 1/2 tsp Baking Soda

Preheat oven  to 350 degrees.

In a small bowl combine hot water with rolled oats and set aside.

In a separate bowl combine flour, baking soda, baking powder and salt.

In stand mixer bowl, cream butter and brown sugar and cocoa powder. Beat for 3-5 minutes until smooth and fluffy. Continue to beat adding eggs 1 at a time. Add flour mixture slowly. Once combined add oats with all liquid, mix to combine.

Pour into greased rectangular pan. Level and bake at 350 for 40-45 min.

Let cool completely before icing

Icing

2 C Brown sugar
1/4 C Milk
1 Tsp Vanilla
4 Tbsp Butter
1/2 C Creamy Peanut Butter

Add brown sugar, milk and butter to a sauce pan. Cook over medium heat, stirring continuously until it reaches a rolling boil. It will start to thicken until it coats the back of the spoon. Remove it from the heat (It's hard to say how long it will take...I only learned by watching my mother...so you just get to know when it's time).

As soon as it's removed from the heat stir in the vanilla and peanut butter. Stir quickly and constantly. It will start to thicken fast. There's a very short window between soup and solid ...you can feel it. When you get there, pour it onto your cooled cake. You can spread it quickly with the spoon, or just move the pan to spread it. Don't mess with it too much. It will level itself, and harden into the best icing you've ever had!