Oatmeal Cake

A delicious, lightly spiced oatmeal cake with a coconut caramel nut topping.

Oatmeal Cake 
Ingredients

• 1 ¼ cups Water, municipal
• 1 cup oats, rolled, quick cooking, dry
• ½ cup Butter, with salt
• 1 cup Sugars, granulated
• 1 cup Sugars, brown
• 2 Egg, whole, raw, fresh
• 1 teaspoon Spices, cinnamon, ground
• 1 teaspoon Leavening agents, baking soda
• 1 ½ teaspoons Salt, table
• 1 ⅓ cups Wheat flour, white, all-purpose, enriched, bleached
• ½ cup Butter, with salt
• 1 cup Sugars, brown
• 4 tablespoons Milk, canned, evaporated, with added vitamin A
• 1 cup Nuts, coconut meat, dried (desiccated), sweetened, flaked, packaged
• 1 cup Nuts, walnuts, english

Instructions
 Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

 Step 2
Pour boiling water over oats. Set aside.

 Step 3
Sift together flour, salt, soda and cinnamon. Set aside.

 Step 4
Cream 1/2 cup butter, sugar, 1 cup brown sugar and eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour batter into a 9x13 inch pan.

 Step 5
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Remove cake from oven. Set oven temperature to broil.

 Step 6
In a saucepan, combine milk, 1/2 cup butter and 1 cup brown sugar.

 Step 7
Heat until melted, then add coconut and chopped nuts. Spread on warm cake.

 Step 8
Place cake under broiler for 2 to 3 minutes.

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