Cake:
1 1/4 cups boiling water
1 cup Quaker Oats, uncooked (quick or old-fashioned)
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 cup brown sugar, firmly packed
1 teaspoon vanilla
2 eggs
1 1/2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Frosting:
1/4 cup butter or margarine, melted
1/2 cup brown sugar, firmly packed
3 tablespoons half and half or light cream or milk
1/2 cup chopped walnuts
3/4 cup flaked or shredded coconut

 

Cake: pour boiling water over oats; stir to combine. Cover and let stand 20 minutes. Beat butter until creamy; gradually add sugars, beating until fluffy. Blend in vanilla and eggs. Add oat mixture; blend well. Sift together flour, soda, salt and spices. Add to creamed mixture; blend well. Pour batter into a well-greased and floured 9-inch square baking pan. Bake in preheated moderate over (350 F) for 50 to 55 minutes. Do not remove cake from pan.

Frosting: combine all ingredients. Spread evenly over cake. Broil in oven until frosting becomes bubbly and brown - watch carefully. Serve warm or cold.

recipe by Holly Gilbert