Oatmeal Cake with Butter Pecan Icing

The Record’s “Recipe of the Week”:
Oatmeal Cake with Butter Pecan Icing by Mrs. Joyce Botts

CAKE:
1 cup quick oats
1-1/2 cups boiling water
1/2 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
1-1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg

ICING:
1 cup evaporated milk
1 cup granulated sugar
3 eggs yolks, slightly beaten
1/2 cup butter
1 tsp. vanilla
1 cup chopped pecans
1/2 cup coconut

For the cake: Bring the water to a boil and add oats; set aside and let cool. Combine the shortening and sugars together and blend. Then add the oats and mix. Blend in the eggs, flour, baking soda, cinnamon and nutmeg. Beat until smooth. Divide into cake pans. Bake at 350 for 30-35 minutes.

For the icing: Combine the milk, sugar, egg yolks, butter and vanilla in a saucepan and cook over medium heat for about 12 minutes or until it begins to thicken. Remove from the heat and beat until cool and spreadable. Then spread on cake. While icing is cooling, add the pecans and coconut.