Note: The ingredient ratios are the same, but I have completely rewritten the instructions to reflect a more modern style of recipe writing. Also, this cake is best the day after, or several hours, after its made. This is because the moisture from the topping has a chance to seep into the cake making it moist and even more flavorful.
CAKE:
1-3/4 cup boiling water
2 cups quick-cooking oatmeal
1 cup vegetable oil
1-3/4 cup boiling water
2 cups quick-cooking oatmeal
1 cup vegetable oil
1 t vanilla
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups flour
2 t baking soda
1 t salt
2 t cinnamon
1 t nutmeg
1/2 t allspice
1 cup chopped walnuts (optional)
1 cup brown sugar
1 cup white sugar
2 eggs
2 cups flour
2 t baking soda
1 t salt
2 t cinnamon
1 t nutmeg
1/2 t allspice
1 cup chopped walnuts (optional)
TOPPING:
1 cup brown sugar
1 teaspoon vanilla
1 stick softened butter
1/2 cup of canned evaporated milk
1 cup chopped walnuts
1 cup coconut
Preheat oven to 350 degrees. In a medium bowl, add oatmeal to boiling water and mix until combined. Set aside to cool down. Once at room temperature, add vegetable oil, vanilla, brown sugar, and white sugar to the oatmeal. Stir to combine. Lightly beat eggs in separate bowl and then add to oatmeal mixture, stirring to combine.
Preheat oven to 350 degrees. In a medium bowl, add oatmeal to boiling water and mix until combined. Set aside to cool down. Once at room temperature, add vegetable oil, vanilla, brown sugar, and white sugar to the oatmeal. Stir to combine. Lightly beat eggs in separate bowl and then add to oatmeal mixture, stirring to combine.
In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and allspice.
Add flour mixture to oatmeal mixture and blend until just combined. Do not over beat. If desired, stir in 1 cup chopped walnuts (I always skip this step because I prefer the cake without walnuts in the middle).
Pour batter into 9" x 13" cake pan (or glass Pyrex dish). Bake at 350 degrees for 30 minutes, or until done.
When the cake has baked completely, take it out of the oven and pour the topping over it, spreading the topping evenly over the surface of the cake with a rubber spatula. Turn oven to "broil." Set cake a few inches from heat source and broil until topping "caramelizes" and bubbles all over. Leave the oven door open and watch carefully as this usually happens very quickly; the topping can go from nicely browned and bubbly to black and burnt in a heartbeat. (Alternatively, you could use a kitchen torch to caramelize the topping).
To make the topping: Beat together 1 cup brown sugar, 1 teaspoon vanilla, 1 stick softened butter, and 1/2 cup canned evaporated milk. By hand, stir in 1 cup chopped walnuts and 1 cup coconut.
To make the topping: Beat together 1 cup brown sugar, 1 teaspoon vanilla, 1 stick softened butter, and 1/2 cup canned evaporated milk. By hand, stir in 1 cup chopped walnuts and 1 cup coconut.