2 tbsp. instant coffee crystals
1 1/3 c. boiling water
1 c. oatmeal
3/4 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 1/2 tsp. vanilla
2 c. flour
1 1/4 tsp. baking soda
3/4 tsp. salt
3 tbsp. cocoa

Dissolve instant coffee crystals in boiling water and pour over oatmeal; stir and let stand for 20 minutes.

Beat butter and sugars together. Add eggs, one at a time. Blend in vanilla. Add oatmeal mixture and blend. Add dry ingredients and blend well. Pour into greased and floured bundt pan. Bake 50 minutes at 350 degrees. Turn out on plate. When cool, drizzle icing over top.

ICING:

1 1/2 tsp. butter
1 c. powdered sugar
1 tsp. vanilla
1 1/2 tbsp. coffee (liquid)

Beat icing ingredients until smooth.