Oatmeal Cake

     It always seems  to be a good dessert, when you can add the phrase, " this was my Great Grandmother's recipe".  Well, this Oatmeal Cake  is made from my Great  Grandmother's recipe !   I have found that nobody turns down this caramel-oatmeal-coconut treasure.  It won't last long as left overs  on a platter, so get your piece quickly !  It also tastes great with a scoop of vanilla ice cream on the side or on top served warm.

Oatmeal Cake

1 1/4 Cup boiling water

1 Cup minute Oats

1/2 Cup  Butter

1 Cup Sugar

1 Cup Brown Sugar

 1 Tsp.  Pure Vanilla Extract

2 Eggs

1 1/2 Cup Flour

1 Tsp.  Baking Soda

1/2 Tsp. Salt

1/4 Tsp. Nutmeg

3/4 Tsp. Cinnamon

     Pour the water over the oats, and let sit for about 20 minutes.

     Now this recipe calls for fresh nutmeg.  So I will show you how to get that special ingredient

     Mix together the butter, sugar, brown sugar, vanilla, eggs,

     Now, you are going to mix in the dry ingredients.  Add the flour, baking soda, salt, nutmeg, and cinnamon together into the bowl and mix.  It will become dry in consistency, unlike normal cake batter.

     Next, you will add the oatmeal.  You will see as they mix together, that the spreadable cake batter consistency returns.  So that you will be able to put it into a 13 X 9 inch greased pan.  Bake the cake at 350 degrees, for 30 to 40 minutes.

     Now while the cake is baking we will prepare the topping,

Oatmeal Cake Topping

1/2 Cup Butter

1 Cup Brown Sugar

6 Tablespoons Milk

2/3 Cup Chopped Pecans

1 1/2 Cup Shredded Coconut

     

  Now, in a saucepan over medium heat, combine the above ingredients.  Stirring the mixture until the sugar melts.

     

When the cake is done. Pour the topping mixture over the cake and spread it out.  Then, place the pan in your broiler  until the frosting slightly begins to bubble, then remove and let cool.