1 1/4 c. boiling water
1 c. Mother's Oats (quick or old-fashioned, uncooked)
1/2 c. butter
1 c. sugar
1 c. packed brown sugar
1 tsp. vanilla
2 eggs
1 1/2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg

Pour boiling water over oats; cover, let stand 20 minutes. Beat butter until creamy; add sugars gradually, beat until fluffy. Blend in vanilla and eggs. Add oats; mix well. Sift remaining ingredients together. Add to creamed mixture. Mix well. Pour batter into greased and floured 9" square pan. Bake in preheated 350 degree oven for 50 to 55 minutes. Don not remove from pan.

FROSTING:

1/4 c. butter, melted
1/2 c. firmly packed brown sugar
3 tbsp. half and half
1/3 c. chopped nutmeats (I use pecans)
3/4 c. shredded or flaked coconut

Combine all ingredients, spread on cake, broil until bubbly. Watch carefully because it doesn't take long. Serve cold or warm.

Denver Teacher