1 cup oats
1 1/4 cups boiling water
1/2 cup shortening
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Mix oats and boiling water and allow the mixture to set while you prepare the rest of the cake batter.
Add shortening, sugars, eggs and vanilla and cream with a mixer until fluffy.
Mix together flour, soda, baking powder, cinnamon and nutmeg. Add to creamed mixture and blend until smooth. Mixture will be a little stiff.
Beat in oatmeal.
Pour into a greased, floured 13 x 9 inch pan and bake at 350 degrees F. until toothpick inserted in the center comes out clean (about 50-55 minutes)
You can add coconut frosting like you’d use on German Chocolate Cake, buttercream frosting, cream cheese frosting or sour cream frosting. It’s much better if you place a cover on top of the cake while it is warm, not hot and allow it to set until the top of the cake is a bit gooey.

***This was another of my childhood favorites. I still make it today for my grown children. We prefer it without frosting.