Oatmeal Cake

This cake is SOOOOO GOOD! I can't even begin to describe it's goodness to you! The flavor of it is quite similar to the frosting of German Chocolate Cake, but without the nuts (which, in my case is a good thing, since I am allergic to them). Thanks for sharing this recipe with me Cynthia!

The ingredients:
Cake:
1 1/2 c. boiling water
1 c. rolled oats (either regular or quick oats)
1 c. brown sugar, packed
1 c. sugar
1/2 c. oil
1 1/2 c. flour
1 tsp cinnamon
1 tsp. baking soda
1/2 tsp. salt

Topping:
1 stick (1/2 c.)butter or margarine
1 c. brown sugar, packed
1/2 c. milk
1 c. flake coconut
1 tsp. vanilla extract

The instructions:
Preheat the oven to 350^. Grease and flour a 9 X 9 pan (must be a 9 X 9 NOT 8 X 8). Combine water, and oats in a small bowl and set aside. In a large bowl, combine sugars and oil. Mix well. In another small bowl, combine remaining ingredients w/whisk and add to wet ingredients. Add oats and stir well. Put in pan and wrap pan on counter to remove bubbles. Bake for 35-40 minutes.

15 minutes before cake is done, start making topping. Combine the butter, sugar, and milk in a sauce pan. Boil for 5 minutes. Add coconut and vanilla. Prick warm cake with a fork and pour topping over cake. Let it cool and serve warm.