Ingredients
1 cup quick-cooking rolled oats
1 1/3 cups boiling water
1/2 cup butter or 1/2 cup margarine
1 cup brown sugar
1 cup white sugar
2 eggs, beaten
1 1/3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
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Pour boiling water over oats, stir and let cool. In a larger bowl, cream together the butter and sugars; then add the beaten eggs. Beat mixture until fluffy. Sift dry ingredients and add the alternately with the soaked oatmeal to the creamed mixture until blended. Turn into a greased 8" pan and bake at 350 for about 40 minutes or until cake tests done. While cake is baking, mix all of the topping ingredients together. While the cake is hot, carefully spread the topping over it smoothly. Broil 4" from broiler until just melted and bubbly, watching it all the time.
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Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside