Both Sandy and Crystal’s love for cooking stems from their mothers. This particular recipe is one that Sandy and her mother, Marge, shared throughout her youth, and it signifies that mother-daughter bond. What better place to get to know your kids than through cooking your favorite recipes in the kitchen?
Recipe information
Yield
makes 8 to 10 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly grease and flour a 9 x 13-inch casserole dish.
Step 2
In a small bowl, pour the hot water over the oats and let sit for 10 minutes for the oats to absorb the water.
Step 3
Cream together 1 cup of the brown sugar, granulated sugar, and 1/2 cup of the shortening in a large bowl. Add the eggs and stir well.
Step 4
In a separate bowl, sift together the 1 1/3 cups flour, baking soda, cinnamon, and salt. Add the dry ingredients to the butter mixture, and stir well. Add the softened oats a little at a time, stirring after each addition, until all of the oats are incorporated.
Step 5
Pour the batter into the prepared casserole dish. Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Transfer the cake to a wire rack and let cool completely.
Step 6
Preheat the broiler.
Step 7
For the icing, put the remaining 3/4 cup brown sugar, the butter, evaporated milk, and nuts in a saucepan set over medium-high heat and bring to a boil. Boil for 1 minute. Remove the pan from the heat and add the coconut.
Step 8
Ice the cake, transfer it to the oven, and broil for 3 to 5 minutes or until the icing is golden brown. Watch the cake very carefully as the icing can burn easily. Cut into square pieces and serve immediately.
Step 9
Store any leftover pieces in an airtight container and refrigerate for up to five days.
