Oatmeal Cake

Truth be told, this is heaven in a 9x13 pan. Thank you Grandma & Momma for this wonderful recipe I savored growing up and still crave and splurge on today. Ready for the recipe? Don't let the ingredients scare you.... :) 

Oatmeal Cake:

1 1/4 c. boiling water
1 c. rolled oats
1 1/2 c. packed brown sugar
1/2 c. softened butter
1 tsp. vanilla
2 eggs
1 1/2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

Pour bowling water over oats; cover & set aside. Next combine brown sugar & butter, cream together well. Beat in vanilla and eggs. Add the oats mixture and mix. Add remaining ingredients, mix on low until well blended. Pour into greased cake pan. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. While caking is baking, prepare the following topping:

1/2 c. butter
1/2 c. evaporated milk
1 c. packed brown sugar
1 1/2 c. flaked coconut
1 c. chopped pecans
Heat butter and evaporated milk on stove or in microwave until butter is melted. Stir in brown sugar, coconut, and pecans. While finished cake is still hot, take a fork and poke holes all through the cake, about 1/2" apart. Spread topping evenly over poked cake. Place under broiler heated oven (not too close to broiler) and cook until topping bubbles and is toasted lightly brown. Do not burn! Remove from oven and enjoy.