Old Fashioned Oatmeal Cake With Broiled Frosting

Ingredients:

1 - cup oatmeal (old fashioned or quick oats)

1 1/2 cups hot water

1/2 cup (1 stick) butter, softened

1 - cup regular granulated sugar

1 - cup light brown sugar

2 - eggs

1 - teaspoon vanilla extract

1 - teaspoon baking soda

1/2 - teaspoon salt

1 1/2 cups all purpose flour

1 - teaspoon ground cinnamon

dash of ground nutmeg

Coconut - Pecan Broiled Frosting:

 

1/2 cup (1 stick) butter

2 - tablespoon evaporated milk

1 - cup light brown sugar

1 - cup sweetened flaked coconut

1 - cup pecans, chopped

Directions:

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch square baking pan or. Place the oats in a medium bowl and add 1 1/2 cups hot water, lightly mix and set aside so the oatmeal can absorb the water. 

In a large bowl or kitchen aid using the paddle attachment; add the butter and sugars and mix until creamy and well blended.

Add eggs and vanilla extract and mix until blended. In a separate bowl sift together the flour, baking soda, salt, cinnamon and nutmeg. Give the oatmeal a gentle stir. The mixture should resemble a thick bowl of cooked oatmeal.  

Add half of the flour mixture into the butter and sugar mixture; add half of the oatmeal and mix well; Add the remaining flour and oatmeal. 

Mix until everything is combined.  Pour mixture into a 13 x 9 inch prepared pan. Bake at 35o degrees for 25 minutes or until a toothpick inserted comes out clean. 

While the cake is baking prepare the broiled coconut frosting. Add the butter, evaporated milk, brown sugar, coconut and pecans to a medium saucepan. Let the mixture come to a boil and then boil for 1 minute; remove from heat. 

Remove cake from the oven. While the cake is still hot spread the coconut topping evenly over top of the cake. Broil under your ovens broiler for about 2 minutes or until the topping is lightly golden brown. 

Watch closely, because the topping can burns easily, so don't walk away.  If you want to be evil you can double the frosting, because it's worth it!!!! 

Cool's Note: For a 13x9 inch cake I double the frosting. If you want a thicker cake bake in a 8x8 inch square baking pan and do not double the frosting recipe. 

Recipe yields: 10 - 12 servings
Adapted from: 1990 Warsaw Community Cookbook
Source: mommyskitchen.net