Moms Glazed Oatmeal Cake - vegetable shortening

Method

• Preheat the oven to 350F.
• Lightly grease and flour a 9 x 13-inch casserole dish.
• In a small bowl, pour the hot water over the oats and let sit for 10 minutes for the oats to absorb the water.
• Cream together 1 cup of the brown sugar, granulated sugar, and 1/2 cup of the shortening in a large bowl.
• Add the eggs and stir well.
• In a separate bowl, sift together the 1 1/3 cups flour, baking soda, cinnamon, and salt.
• Add the dry ingredients to the butter mixture, and stir well.
• Add the softened oats a little at a time, stirring after each addition, until all of the oats are incorporated.
• Pour the batter into the prepared casserole dish.
• Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Transfer the cake to a wire rack and let cool completely.
• Preheat the broiler.
• For the icing, put the remaining 3/4 cup brown sugar, the butter, evaporated milk, and nuts in a saucepan set over medium-high heat and bring to a boil.
• Boil for 1 minute.
• Remove the pan from the heat and add the coconut.
• Ice the cake, transfer it to the oven, and broil for 3 to 5 minutes or until the icing is golden brown.
• Watch the cake very carefully as the icing can burn easily.
• Cut into square pieces and serve immediately.
• Store any leftover pieces in an airtight container and refrigerate for up to five days.