My Mother's Oatmeal Cake

When I reminisce about growing up, one of my favorite things to ponder is my Mother's cooking, and the aromas that filled our home when she was in the kitchen! There are some dishes that if I close my eyes for a moment, I think I can really catch a whiff of what she made so many years ago! This cake is one of my fondest baking memories, because the aroma of Cinnamon permeates the house, and I can't even begin to tell you how the frosting smells as it goes under the broiler for a minute! The fragrance of pecans and coconut in the oven is just out of this world! This was my favorite cake growing up, and I'll admit, it remains one of my top favorites today!

The cake is so moist and tends to get moister the longer you have it. The frosting is so addictive that I'd love to just take a spoon and eat it as is, but then that would mean none for the cake! I'm sure that many of you have had this yummy, cinnamony cake as I've seen it on other food blogs before. It's just so good that it will never "go out of style"! So, let's make it!

OATMEAL CAKE

1 1/2 cup boiling water

1 cup Minute Oats

1/2 cup shortening ( or I have used butter)

1 cup brown sugar

1 cup granulated sugar

2 eggs, slightly beaten

1 cup flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1 tsp. 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.

While cake is baking, stir together frosting;

BOILED ICING; Mix 1/3 cup butter, 1 cup brown sugar and1/2 milk in a saucepan and bring to a boil. Add in 1 cup shredded coconut and 1/2 cup 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. Try not to tear into the cake too soon, but if you do, who could blame you! It's just that good!

I am submitting this cake recipe to HoneyB, at The Life and Loves of Grumpy's Honeybunch, for this month's Family Recipes; Memories of Family, Food and Fun! Be sure to stop by her blog and check out all the yummy recipes! What was your favorite dessert while growing up?