I absolutely love this cake recipe it is so moist and easy to make. If you don't want to mess with the double cake pans just use a 9 by 13 pan and boom its done. I keep mine in frig after its cooled with saran wrap over it and it never seems to loose its moistness. My X-mother in law gave this recipe to me when I was a very young mother and my boys love it. I like the oatmeal icing instead of the coconut most cooks use.
1Pour boiling water over oats, and set aside to cool. While mixing other ingredients. Cream shortening and both sugars, add to beaten eggs, then to cooled oatmeal.
2Add the remaining ingredients mix well. Bake in greased 9*13 pan or two 9 in round cake pans. Bake 35-40 min or till toothpick comes out clean. Bake at 350 degrees
3Let cake cool then frost. Icing: Put all of these ingredients in a med. size pan. 1-cp brown sugar 1/2 cp canned milk 1 stick butter. Bring to boil add 1t vanilla then ass oatmeal to thicken. Add chopped nuts if you desire.