CHOCOLATE OATMEAL CAKE

FOR THE CAKE:
2/3 cup semi-sweet chocolate chips
1 cup oatmeal
1 1/4 cups boiling water
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 cup plus 6 tbsp. butter, softened, divided use
1 cup white granulated sugar
2 cups light brown sugar, firmly packed, divided use
3 eggs, room temperature
1 tsp. vanilla
FOR THE TOPPING:
6 Tbsp. butter, softened
1 cup light brown sugar
1/2 cup milk
1 1/2 cups flaked coconut

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan.

In a mixing bowl toss together chocolate chips and oats. Pour the boiling water over the mixture and let it stand for 20 minutes.

In a separate bowl, combine flour and baking soda; set aside.

In a large bowl, cream together, 1/2 cup butter, white sugar, and 1 cup brown sugar with an electric mixer on medium speed until fluffy. Add eggs and vanilla, beating well. Fold in oat mixture. Add flour and baking soda and blend well. Pour batter into prepared pan.

Bake at 350 degrees F for 40 minutes or until a toothpick inserted in the center comes out clean.

TO MAKE THE TOPPING:
In a small mixing bowl, cream together the remaining 6 tbsp. butter and remaining 1 cup brown sugar with an electric mixer. Add milk and blend well. Stir in coconut with a spoon. Spread the topping over the hot cake.

Return the cake to the oven for 4 minutes, making sure that it doesn't t burn.
Serve warm or cold.

Servings: 10
Adapted from unknown source