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| 1 1/4 Tasse | water boiling |
| 1 Tasse | Quaker Oats, uncooked (quick or old-fashioned) |
| 1/2 Tasse | Butter or margarine; soft |
| 1 Tasse | sugar granulated |
| 1 Tasse | brown sugar firmly packed |
| 1 Teelöffel | vanilla |
| 2 | eggs |
| 1 1/2 Tasse | all-purpose flour Sifted |
| 1 Teelöffel | soda |
| 1/2 Teelöffel | salt |
| 3/4 Teelöffel | cinnamon |
| 1/4 Teelöffel | nutmeg |
| 1/4 Tasse | butter or margarine, melted |
| 1/2 Tasse | brown sugar firmly packed |
| 3 Esslöffel | Half and half or light cream |
| 1/2 Tasse | nutmeats chopped |
| 3/4 Tasse | Flaked or shredded coconut |
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For cake, pour boiling water over oats; stir to combine. Cover and let stand 20 minutes. Beat butter until creamy; gradually add sugars, beating until fluffy. Blend in vanilla and eggs. Add oats mixture; blend well. Sift together flour, soda, salt and spices. Add to creamed mixture; blend well.
Pour batter into a well-greased and floured 9-inch square baking pan.
Bake in preheated moderate oven (350 F.) 50 to 55 minutes. Do not remove cake from pan.
For frosting, combine all ingredients. Spread evenly over cake. Broil until frosting becomes bubbly. Serve warm or cold.
Cocoa Oatmeal Cake: Increase boiling water to 1-1/3 cups in above recipe. Use 3 tablespoons cocoa in place of the cinnamon and nutmeg. Prepare and bake as above.
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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