Lazy Daisy Oatmeal Cake!

My mama used to make Lazy Daisy Oatmeal cake for "fancy" things. Like when the relatives came to visit or maybe Sunday dinner. She always doubled the recipe and put it in a 9x13 cake pan because with three kids in the house, plus whatever friends we dragged in, a little cake just flat out wasn't smart cookin'! They say it's better the second or third day but I couldn't vouch for that since it never made it to day two in our house.

Mama would have been 88 tomorrow so she's been on my mind lately. If she was still here, I'd make this cake and take her a great big piece of it.

LAZY DAISY OATMEAL CAKE

1 1/4 c. boiling water 1 c. oatmeal 1/2 c. butter, softened 1 c. sugar 1 1/2 c. sifted flour 1 tsp. baking soda 1/2 tsp. salt 3/4 tsp. cinnamon 1/4 tsp. nutmeg 1 c. firmly packed brown sugar 1 tsp. vanilla 2 eggs Pour boiling water over oats. Cover, let stand 20 minutes. Beat butter until creamy, gradually add sugars, beat until fluffy. Blend in vanilla and eggs. Stir in oats. Sift dry ingredients and add to creamed mixture. Mix well. Pour into well greased and floured 9 inch square pan. Bake at 350 degrees for 50 to 55 minutes. Do not remove from pan. FROSTING: 1/4 c. butter, melted 1/2 c. firmly packed brown sugar 3 tbsp. half & half 1/2 c. chopped nuts 3/4 c. coconut Combine all ingredients, spread on cake. Broil until bubbly. Serve warm or cold.