Oatmeal Cake


 EDITH’S OATMEAL CAKE
By Edith Schlater

A treasured family recipe here. 

Preheat oven 350°F
Light oil and flour a 9x13-inch baking pan. Set aside.

INGREDIENTS:
1 Cup uncooked Oats
½ Cup Butter
1 ¼ Cup Boiling Water
2 Eggs
1 Tsp Vanilla
¾ Cup Brown Sugar
¾ Cup Granulated Sugar
1 ⅓ Cup Flour
½ Tsp Cinnamon
½ Tsp Baking Soda
½ Tsp Salt

DIRECTIONS:
In pan on stove mix oatmeal, butter, boiling water. Stir on low heat until butter melts. Add brown sugar. Let cool (stir often to help cool).
Add eggs and vanilla. Stir until eggs are blended well. 
In bowl combine granulated sugar, flour, cinnamon, baking soda and salt. 
Add oatmeal. Mix well. (Optional: add raisins or craisins)
Pour into prepared 9x13-inch baking pan. Bake 25-30 minutes. 
Insert toothpick into center for doneness. 

TOPPING:
¼ Cup Milk
¾ Cup Brown Sugar
¼ Cup Butter 
½ Cup Chopped Nuts
In saucepan heat milk, sugar and butter until melted. Pour over cake. Sprinkle nuts on top. Bake an additional 10 minutes. 
Remove from oven and let cool. 

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