My mom has been making this wonderful cake since I was young. Cook it today and serve it another day. It tastes even better when its had a day or two to age!
For 12 Serving(s)
In a small bowl, pour boiling water over oats and set aside.
In a large bowl, beat butter. Add sugars and beat until fluffy. Blend in vanilla and eggs. Add oats mixture and blend well.
Mix together flour, baking soda, salt, cinnamon and nutmeg. Add to oats mixture and mix.
Bake at 350°F in greased 10-inch square baking pan for 50 to 55 minutes.
CHOOSE YOUR TOPPING - Vanilla Frosting OR Coconut Topping
If choosing Vanilla Frosting, cool the cake on a wire cooling rack for 30 minutes. Gently separate cake from the sides of the pan with dinner knife until it comes free. Invert a cake plate on the top and flip it-the cake will release onto the cake plate. Let the cake cool totally.
Frosting: Using a fork, blend icing sugar and butter, while adding small amounts of milk, (no more than 1/2 teaspoon at a time) to make mixture wet. Continue to add milk sparingly until its well-blended and the mixture resembles a workable paste (not too runny but not too stiff). Add 1/2 teaspoon vanilla. Using a dinner knife, spread frosting around the sides of the cake, and then the top.
If choosing Coconut Topping, the cake remains in the cake pan. Mix the topping ingredients in a bowl, and spread it evenly on top of the cake. Set the oven to broil and adjust the oven rack to the second from top position. Broil the cake for approximately 2 minutes or until the topping is golden brown.
325 degrees for 45 minutes using a 9” square pan.