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CARAMEL TOPPED OATMEAL CAKE 
1 c. oatmeal (quick or old fashioned)
1 1/2 c. water
1/2 c. butter
1 c. sugar
1 c. packed brown sugar
2 eggs
1 1/2 c. flour
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg

CARAMEL TOPPING:

3/4 c. packed brown sugar
6 tbsp. butter
2 tbsp. milk
1 c. flaked coconut
1/2 c. chopped nuts

Combine oatmeal and water. Microwave 3 to 4 minutes on high, uncovered. (Cook until it boils.) Stir once. Set aside. Soften butter in mixing bowl; add sugars; blend well. Beat in eggs. Add dry ingredients and oatmeal mixture; stir until blended. Pour into 12 x 8 inch dish (grease bottom only). Bake at medium for 10 to 15 minutes, turning dish once.

CARAMEL TOPPING: Combine ingredients. Microwave on high, uncovered, 3 to 4 minutes. Stir several times until thickened. Cool slightly and spread on warm or cooled cake.

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