"I lost my grandmother almost 25 years ago. She made this cake pretty often (she said it was better than pecan pie). We loved it. She had a huge pecan tree in her backyard. We loved to climb in and pick pecans for her…This recipe might look a bit much, but it’s really worth it. Please give it a try and you’ll see." – RENE BELANGER, LAWRENCEVILLE 

Cake Ingredients:

• 1 cup oats (Quaker Quick Oats)
• 1 1/4 cup boiling water
• 1/2 cup Crisco or baking sticks
• 1 cup brown sugar
• 1 cup white sugar
• 1 cup pecans
• 2 eggs
• 1 1/3 cup self-rising flour
• 1 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla

Topping Ingredients:

• 1 stick butter
• 1 cup packed sifted brown sugar
• 1 whole egg or 2 egg yolks
• 1 cup coconut flakes (optional)
• 1 cup chopped pecans
• *Milk to make spreadable

Directions:

Preheat oven to 350 degrees. Pour boiling water over oats. Cream Crisco with brown and white sugar, and add eggs one at a time. Whip oatmeal and add it with vanilla to creamed mixture. Sift dry ingredients in a separate bowl. Gradually add dry ingredients to wet. Pour mixture into greased (13x9) baking pan. Bake for 45 minutes to one hour. Get topping together while baking. Mix all topping ingredients together. Add enough milk to spread. Pour over cake. You can poke holes in the cake and return to oven for 15-20 minutes.