Week One: Oatmeal Cake

I was blessed to have a mom who loved to cook and baked delicious cakes! One of my favorite cakes she baked was an oatmeal cake. While perusing a cookbook we received as a wedding gift, The Cotton Country Collection, I came across an oatmeal cake that sounded very similar to the one she used to make for us. So, last Sunday I made it and served it during the college football festivities on Monday. The gang loved it and I know you will too! The icing is divine!!!

Oatmeal Cake

1 and 1/2 cups boiling water
1 cup quick cooking oatmeal
1 and 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
1 cup white sugar
2 eggs
1/2 cup vegetable oil (I used Canola)
1/2 chopped pecans

Pour boiling water over oatmeal and let stand while preparing the following: Sift together flour, cinnamon, baking soda and salt; add these dry ingredients to sugars eggs and oil; then add oatmeal. Mix well. Stir in chopped pecans. Pour into a greased 13x9 inch pan. Bake at 350 degrees for 30 to 40 minutes.

Topping (Divine Icing):
1 cup brown sugar
1/2 cup evaporated milk
1 stick butter
1 teaspoon vanilla extract
1/2 cup chopped pecans
2 cups shredded coconut

Dissolve the sugar in the milk. Add butter and cook. Stir almost constantly until mixture boils and becomes thick. Remove from heat and add vanilla, nuts and coconut. Pour over hot cake.

Happy Baking!!!
Julie