Pioneer Oatmeal Cake

Moist and tender, this cake exudes deep, rich caramelly flavors. Quick and easy to make. A great family dessert for picnics, backyard cookouts and celebrations of all kinds!

pioneer Oatmeal Cake 

For Cake:

1 1/2 cups boiling water
1 cup non-instant oatmeal
1/4 cup vegetable shortening 1/4 cup soft butter
1 cup brown sugar (packed)
1 cup granulated white sugar
2 eggs
1 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt

For Topping: 3/4 cup butter (melted) 1 1/2 cups brown sugar (packed) 1/2 cup canned evaporated milk 1 1/2 cups shredded coconut 1 1/2 cups nuts, chopped (walnuts or pecans) 1 1/2 teaspoon vanilla extract pinch of salt

-Pour boiling water over oats and let stand until cool. Cream the shortening with sugar and eggs in an electric mixer, until fluffy. Add oats and water mixture, and mix thoroughly. Sift flour with other dry ingredients and blend into creamed mixture. Pour into greased and lightly floured 9 x 13 inch pan. Bake at 350º for 35-45 minutes or until cake tests done.

-Meanwhile, prepare coconut/nut topping. Melt butter in a medium saucepan over medium-high heat. Blend in sugar and add remaining ingredients, stirring until well combined. Spread immediately on baked hot cake. Place under broiler for 1-2 minutes, until mixture melts slightly, covering the cake. Watch closely so sugar doesn’t burn. Remove from oven and cool at least 20 minutes.

-Serve warm or at room temperature. Serves 10 - 12.

So tender and moist with caramel coconut topping and the crunch of nuts!

Oatmeal never tasted so great!