Oatmeal Cake Recipe

This recipe goes back in my family for years and years. I had nearly forgotten all about it until I stumbled on it in one of my grandmother's old cookbooks. I made it and took it to a class I'm taking. There wasn't a single drop left and everyone was begging for the recipe. It's a very moist cake.

Oatmeal Cake

1 c. quick cooking oats
1 1/2 c. boiling water

Pour the boiling water over the oatmeal and let stand.

Cream together:

1/2 c. shortening
1 c. brown sugar
1 c. white sugar
2 eggs

Sift together:
1 1/3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Add 1/2 sifted ingredients to cream mixture, blend. Add 1/2 oatmeal to mixture, blend. Add the rest of the flour mixture, blend. Add the rest of the oatmeal, blend.

Add 1 tsp. vanilla, blend.

Mixture will be surprisingly thin but don't worry. Pour into a greased and floured 9"x13" pan. Bake at 350 for 30 minutes. Check with a toothpick, cook a little longer if toothpick isn't clean.

For the frosting:

Combine in a saucepan:
1 1/2 sticks butter
1/4 c. evaporated milk
1/2 c. brown sugar

Bring to a boil and stir constantly for 4 minutes. Remove from heat and add:

1 tsp. vanilla
1 c. chopped pecans
1 c. coconut

Spread onto cake while it's hot.

Put under the broiler for about 3 minutes until topping becomes bubbly and crispy.