Oatmeal Picnic Cake

1 1/4 cups boiling water
1 cup quick (not instant) rolled oats
1/2 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1/4 cup frozen orange-juice concentrate, thawed, undiluted
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon each baking powder and baking soda
1/2 teaspoon each salt and cinnamon
Nut Topping (recipe follows)

In small bowl pour water over oats; set aside. Cream butter with sugars until fluffy; beat in eggs one at a time, beating well after each. Beat in orange concentrate and vanilla. Stir together flour, baking powder, soda, salt and cinnamon; blend into creamed mixture alternately with oats. Turn into greased 13x9-inch baking pan. Bake in preheated 350-degree oven 40 minutes or until cake springs back when pressed lightly. Cool in pan on rack. Spread with Nut Topping; place under broiler 1 minute or until golden. Cut in squares.

Serves 12.

Per serving: 421 calories, 5 g protein, 60 g carbohydrates, 19 g fat, 78 mg cholesteral with butter, 42 mg cholesteral with margarine.

Nut Topping
In small saucepan combine 1/2 cup packed brown sugar, 1/4 cup butter or margarine and 2 tablespoons thawed undiluted orange-juice concentrate. Stirring, bring to boil; cook 1 minute. Remove from heat. Stir in 1 cup flaked coconut and 1/2 cup chopped walnuts.

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