Directions

• In a small bowl, pour boiling water over oats; let stand for 10
• minutes.
• Meanwhile, in a large bowl, beat butter and sugars until crumbly,
• about 2 minutes. Add eggs, one at a time, beating well after each
• addition. Beat in applesauce and vanilla. Combine the flour, baking
• powder, cinnamon, baking soda, salt and nutmeg. Gradually add to
• creamed mixture. Stir in the oats. Pour into a 13-in. x 9-in. baking
• pan coated with cooking spray.
• Bake at 350° for 18-22 minutes or until a toothpick inserted near
• the center comes out with moist crumbs. Cool completely on a wire
• rack.
• For icing, in a small saucepan, combine brown sugar and butter. Bring
• to a boil over medium heat, stirring constantly. Cook and stir for 1
• minute. Gradually whisk in milk. Return to a boil. Cook and stir 1
• minute longer. Transfer to a small bowl. Stir in vanilla and salt.
• Gradually beat in confectioners' sugar until smooth. Immediately
• spread icing over cake. Let stand until set. Yield: 20 servings.