Old-Fashioned Pecan Oatmeal Cake

Makes 12 servings

Jessica Bandy

ingredients

Cake

1 cup old-fashioned oats, not instant
1/2 cup shortening
1 cup sugar
1 cup packed light brown sugar
2 eggs, beaten
1 tbs. vanilla extract
1 1/2 cups cake flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon

Topping

6 tbs. butter
1/2 cup evaporated milk
1/2 cup packed light brown sugar
1 tbs vanilla extract
1 7-oz. can shredded coconut
1 cup chopped pecans

directions

Cake

Preheat oven to 350. In a small bowl combine oats and 1 1/4 cups boiling water. Stir and set aside. Cool to room temperature. In a large bowl, cream together the shortening, sugar, brown sugar, eggs, and vanilla. Add oats and stir to blend. Sift together flour, soda, salt, and cinnamon. Stir dry mixture into creamed mixture. Pour batter into a greased and flour oblong baking pan. Bake for 30-35 minutes. Remove from oven; let stand for 10 minute.

Topping

Combine the butter, evaporated milk, and brown sugar in a saucepan over medium high heat. Stir frequently until butter is melted and sugar is dissolved. Remove from heat and stir in vanilla and coconut. Spread evenly over hot cake.