OATMEAL CAKE

How long has it been since you have make this ole time cake. It has been a few years for me. I remember one of our friends who would make this for my husband. Since she has died I had forgotten about this recipe. I will have to make him one. Believe me it is so good and another ole recipe we may sometimes forget about is the Fruit Cocktail Cake. Boths stay so moist and keep for a long time. I like to keep mine in ther ref.

1 1/2 Cups Boiling Water
1 Cup Minute Oats
1/2 Cup Shortening or Blue Bonnet Butter
1 Cup Brown Sugar
1 Cup Granulated Sugar
2 Eggs, slightly beaten
1 Cup Flour
1 Teaspoon Baking Soda, this turns the cake brown
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
1 Teaspoon Vanilla

In a bowl, pour boiling water over oatmeal and let stand 20 minutes. In another bowl, cream together shortening(or butter), brown sugar and white sugar; add eggs and oatmeal mixture and mix well. Then add the flour, baking soda, cinnamon and salt and mix thoroughly. Pour into a greased and floured 9x13 inch pan and bake in a 350 degree oven for 20-30 minutes, until done.

Frosting:
1/3 Cup Butter or Marg.
1 Cup Brown Sugar
1/2 Cup Milk
1 Cup Shredded Coconut
1/2 Cup Pecans, chopped

Mix  butter, brown sugar and milk in a saucepan and bring to a boil. Add in shredded coconut and chopped pecans and boil till thick, about 1 minute. Spread on cake while hot and place back in oven under broiler for a minute or two. Don't leave it long or the frosting will cook too long and be hard when the cake cools down. You're just wanting the tips of the coconut and nuts to toast, but they will burn if left too long.