2 tbsp. instant coffee
1 1/3 c. boiling water
1 c. Quaker Oats (quick or old fashioned, uncooked)
3/4 c. butter, soft
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 instant coffee and boiling water and pour over oats and stir until combined. 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. Add to creamed mixture, blending well. Pour batter into greased and floured tube pan. Bake in preheated moderate oven (350 degrees) 50 to 55 minutes. Remove from oven, cool 10 minutes; unmold onto wire rack. Cool.

FROSTING:

1 1/2 tbsp. butter, softened
1 c. sifted confectioners' sugar
Dash salt
1/2 tsp. vanilla
1 1/2 tbsp. coffee

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