Oatmeal Cake

This is by far one of my favorite cakes. The picture just doesn't do it justice--so trust me on this one. My mom is such an amazing cook and she used to make this for us a lot when we were growing up. I made it last Sunday and had slightly forgotten how amazing it is! It is really, really moist and I could eat the the icing on a rock and it would still be delicious. The oatmeal makes it so moist (did I already say that...I think you can tell how I feel about it). The icing is somewhat similar to the kind you would find on a german chocolate cake--but it pairs perfectly with the oatmeal cake. I had grand intentions of sticking to my healthy eating when I made this (I planned to just share it)--but those intentions and willpower went out the window because the cake is so yummy!

Oatmeal Cake from Barbs (aka my mom)
1 ½ C water
1 Cup oatmeal

Add oatmeal to boiling water, let set for 20 minutes

½ C shortening

1 C sugar
1 C brown sugar

2 eggs
1 ½ C flour

1 tsp soda
1 tsp baking powder

1 tsp salt
1 tsp cinnamon
Cream shortening, sugar, and eggs. Add flour alternating with the oatmeal. Bake at 350 in a greased 9x13 pan for 35 min—watch to make sure it’s not overdone

Topping:
½ C butter, softened

¾ C brown sugar
1/3 C evaporated milk

1 tsp vanilla
¾ C coconut

¾ C nuts (optional)

Cream together and spread on hot cake.

Tips: I'm still adjusting to the temperature of my new oven and so I checked it continuously and pulled it out once the toothpick was totally dry when inserted in the middle. It might look a teensy brown (I'm kind of anal about my baked goods not browning)--but once the frosting goes on it is perfect.