CAKE:

1 1/4 c. boiling water
1/2 c. butter
4 oz. bar sweet cooking chocolate
1 1/2 c. flour
1/2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1 c. brown sugar
3 eggs
1 c. rolled oats

TOPPING:

6 tbsp. butter
1/4 c. light cream
3/4 c. packed brown sugar
1/2 c. slivered almonds
1/2 c. coconut

Make cake: Pour boiling water over rolled oats; add the butter and chocolate. Let it stand 20-30 minutes. Stir until well combined. In large bowl, sift flour, sugar, soda and salt. Stir in brown sugar. Add eggs and oatmeal mix. Beat at low speed until thoroughly combined. Put into greased and floured 13x9x2 inch pan. Bake at 350 degrees for 35 minutes.

Make topping: Combine butter, brown sugar and cream. Cook until mixture boils. Reduce heat and cook 2-3 minutes until slightly thickened. Add nuts and coconut. Spread caramel topping over hot cake. Broil for 1 minute or until bubbly.