2 tbsp. instant coffee powder
1 1/3 c. boiling water
1 c. Quaker Oats, quick or old fashioned uncooked
3/4 c. butter, softened
1 c. granulated sugar
1 c. firmly packed brown sugar
2 eggs
1 1/2 tsp. vanilla
2 c. sifted all purpose flour
1 1/4 tsp. baking soda
3/4 tsp. salt
3 tbsp. cocoa

Combine coffee powder and boiling water. Pour over oats and stir to combine. Cover and let stand 20 minutes.

Beat butter until creamy. Gradually add sugars, beating until fluffy. Beat in eggs, one at a time. Blend in vanilla. Add oat mixture and blend well.

Sift together flour, soda, salt and cocoa. Add to creamed mixture, blending well. Pour into greased and floured tube pan. Bake in preheated 350 degree oven for 50 to 55 minutes. Cool 10 minutes. Unmold onto wire rack and cool.

FROSTING FOR MOCHA CAKE:

1 1/2 tbsp. butter
1 c. sifted confectioners' sugar
1 tsp. vanilla
1 1/2 tbsp. coffee (liquid)

Beat butter until creamy. Add sugar, vanilla and coffee. Beat until smooth. Drizzle over cake.