1 1/2 c. boiling water
1 c. rolled oats
1/2 c. shortening
1 c. brown sugar
1 c. sugar
2 eggs
1 1/2 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt

Pour boiling water over oats and let stand until cool. Cream shortening, sugars, and eggs until fluffy. Add oat mixture. Sift flour with other dry ingredients and blend into creamed mixture. Pour into a greased and lightly floured 13x9-inch pan. Bake at 350 degrees for 35-45 minutes or until cake tests done.

Spread topping (below) on baked cake as soon as it comes from the oven. Place under broiler for a minute or two. Serve when cooled with a whipped topping or vanilla ice cream.

TOPPING FOR OATMEAL CAKE:

1/2 c. butter
1 c. brown sugar
1/3 c. evaporated milk
1 c. chopped nuts
1 tsp. vanilla

Melt butter and add sugar. Blend, then add remaining ingredients and spread on baked hot cake.