1 1/4 c. hot coffee
1 c. 3 minute brand oats
1/2 c. butter
1 1/2 c. sugar
1 tsp. vanilla
2 eggs
1 (3 oz.) unsweetened chocolate, melted
1 1/2 c. flour, sifted
1 tsp. baking soda
1/2 tsp. salt
1 c. (6 oz.) semi-sweet chocolate chips

ICING:

1/4 c. butter
2 c. powdered sugar
1 tsp. vanilla
Light cream

Pour hot coffee over the oats. Set aside for 20 minutes. Cream the butter and sugar until light and fluffy. Blend in vanilla, eggs, chocolate and soaked oats. Mix well.

Sift together flour, soda and salt. Fold into above mixture. Stir in the chocolate chips. Pour the batter into a greased and floured Bundt pan. Bake at 350 degrees for 50-55 minutes or until an inserted toothpick comes out clean. Cool in the pan for 10 minutes. Loosen edges and turn cake out on a rack to finish cooling.

For Icing: Cream butter. Add powdered sugar and vanilla; beat well. Stir in enough cream to make icing of spreading consistency. Spread on cooled cake.