Gramma's Oatmeal Cake

As a young girl growing up in Albuquerque, New Mexico, I watched my mother signal the start of fall with the baking of an Oatmeal cake! It was such a traditional event in the fall season that we often would try to figure out when the Oatmeal Cake would begin to be served!

• 1 1/4 cups boiling water
• 1 cup quick cooking oatmeal
• 1/2 cup hydrogenated shortening
• 1 cup dark brown sugar
• 1 cup white sugar
• 2 eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 3/4 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 3 Tablespoons water

1. Boil water, stir in oatmeal and set aside for 20 minutes.
2. Preheat oven to 350 degrees. Grease and flour the bottom of a 9 x 13 cake pan.
3. Combine all of the remaining ingredients with the cooled oatmeal mixture in large bowl and mix on medium speed for 3 minutes or until well blended.
4. Pour batter into pan, smoothing it out to the corners of the pan. Bake 35 minutes or until toothpick comes out clean.
5. Prepare Broiler Frosting (recipe below) while cake is baking. When cake is done, immediately top with the Broiler Frosting while the cake is still hot.
6. Serve and Eat!

This recipe is for a 9 x 13 cake and especially the oatmeal cake above.

6 Tablespoon butter 1/2 cup dark brown sugar 1 cup flaked coconut

1/2 cup chopped pecans 1/2 cup chocolate milk 1 teaspoon vanilla

1. Cream the butter and brown sugar until well blended.
2. Add the rest of the ingredients and thoroughly mix. Spread on the hot cake, then place under broiler until frosting is bubbly.

This cake keeps very well and is a splendid take-along for potlucks

Funny note: The original recipe card states that this cake is excellent for picnics and campouts!! I remember eating it sitting at a picnic table in a mountain campground during deer hunting season in the New Mexico mountains.