1 1/2 c. boiling water
1 c. quick cooking oats
1/2 c. butter
1 c. brown sugar
1 c. granulated sugar
2 well beaten eggs
1 tsp. vanilla
1 1/2 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. salt

Pour boiling water over the quick cooking oats. Allow to stand 20 minutes. Cream butter and sugars until light and fluffy on medium speed of the electric mixer. Add oat mixture and beat for an additional mixture. Add beaten egg, vanilla, and sifted dry ingredients. Blend all together for 2 minutes.

MICROWAVE: Place batter in 2 quart glass utility dish. Bake with microwave energy for 12 1/2 minutes, turning dish several times through baking period.

Conventional: Place batter in a 13 x 9 inch pan. Bake for 30-35 minutes at 350 degrees.

COCONUT NUT TOPPING:

1/2 c. brown sugar
1/4 c. cream milk
1 c. coconut flakes
1/4 c. melted butter
1/2 c. chopped nuts

Combine all ingredients and spread over top of baked cake. Place cake under broiler of conventional range until browned and bubbly. Serve warm or cold.