Oatmeal Cake

I’ve probably mentioned before that I’m not really much of a cake person. I usually choose a different dessert – pie, cheesecake, custards, etc. But I definitely make exceptions for cakes that are moist and gooey. I guess I just like my desserts to be wet. Whatever that means.

Anyway, I got this recipe from a friend’s mother in 1975, and it has always been one of my very favorite cakes.

I haven’t made it for a while, but decided it would be just the thing for a recent dinner with good friends.

Oatmeal Cake with Broiled Coconut Topping

Cake:

1 ½ cups boiling water
1 cup quick oatmeal
1 cup brown sugar
1 cup sugar
½ cup shortening or butter (I use butter)
2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
1 ½  cups flour
½  teaspoon salt

Topping:

1/2 cup butter, melted
1 cup chopped walnuts or pecans
1/2 cup brown sugar
1 cup coconut
1/4 cup evaporated milk
1 teaspoon vanilla extract

Grease and flour a 13 x 9 broiler-safe cake pan.*

Pour boiling water over oatmeal, in a medium bowl, let stand 10 minutes.  Cream sugars, shortening and eggs until fluffy.  Blend flour, baking soda, cinnamon and salt in a separate bowl. Stir in dry ingredients and oatmeal alternately, blending well after each addition.  Pour into prepared pan.  Bake at 350 for 30 minutes, or until cake tests done.

Topping:

Melt butter and add remaining ingredients.  Blend well.  Spread on HOT cake and place under broiler until lightly browned.

* Those observant ones among you may notice that I used a Pyrex cake pan, which is not supposed to be used under the broiler. Usually I make this in a metal pan, but I forgot. Therefore, I set the pan farther away from the broiler, and didn’t brown it quite as much as I usually do.