1 1/4 c. boiling water
1 c. quick oats
1/2 c. (1 stick) butter
1 c. dark brown sugar
1 c. white sugar
2 eggs
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

Pour boiling water over oats. Set aside. Cream sugars, butter and eggs. Sift together flour, soda, salt, cinnamon and nutmeg. Whip oats and add to creamed mixture. Add flour and vanilla. Bake in greased 13 x 9 inch pan at 350 degrees for 30 minutes.

FROSTING:

1/2 c. (1 stick) butter
1 c. brown sugar
1/3 c. canned milk or half & half
1 c. chopped nuts
1 c. flaked coconut

Mix all together, spread over hot cake. Return to oven and bake 15-20 minutes or until firm. Serve plain or with Cool Whip or whipped cream. Yield: 12-15 servings.