Oatmeal Cake
Preheat oven to 350
grease and flour a 9x13 cake pan
Cake:
1 1/4 C boiling water
Add 1 C quick oats to water
Set aside and cool to lukewarm
Put oats in mixer bowl
Add:
1/2 C butter or shortening
1 t vanilla
2 eggs
1 C brown sugar
1 C white sugar
1 t cinnamon
1/2 t salt
Mix and cream
Add 1 1/2 C flour and 1 t baking soda
Topping: start about 15 minutes after cake is in the oven and have ready to spoon over hot cake
6 T butter
1 C flaked coconut
1 C chopped nuts
2/3 C brown sugar
1/4 C evaporated milk
1 t vanilla
Heat everything on low just enough to dissolve sugar and butter
Do NOT let boil
Spoon over hot cake
Because it has oatmeal, I feel like we can eat it for breakfast...and we do. Dessert breakfasts are the best!
p.s. I had leftover cooked steel-cut oats I had to use up and it worked great in here in place of the rolled oats and hot water mixture.
"I may not have gone where I intended to go, but I think I have ended up where I needed to be." ~ Douglas Adams