1 c. quick-cooking oatmeal
1 1/2 c. boiling water
1 1/2 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. solid shortening
1 c. sugar
1 c. light brown sugar, packed
2 extra lg. eggs, at room temperature
1 1/2 tsp. vanilla

Preheat oven to 350 degrees. Combine oatmeal and boiling water and let stand 20 minutes. Cream shortening and sugars for 3 minutes. Beat in eggs, one at a time. Beat in oatmeal mixture and vanilla. Sift together dry ingredients. Add flour mixture, combine at low speed until flour particles have disappeared. Pour into greased and floured 9x13x2 inch pan. Bake 40 to 50 minutes until tests done. Cool on a rack.

TOPPING:

1 c. light brown sugar, packed
1 c. sweetened coconut
1 c. chopped walnuts
4 tbsp. unsalted butter
1/4 c. evaporated milk
1/2 tsp. vanilla

Combine everything but vanilla in a saucepan. Cook over medium heat, stirring until butter and sugar are melted. Increase heat, bring to a boil. Boil 15 seconds. Remove from heat; add vanilla. Cool 3-4 minutes. Spoon over cooled cake. Let stand for 1 hour to firm icing.

Moist cake, serves 12, keeps very well.