DUTCH OATMEAL CAKE Loretta McFeaters

1 1/3 c. boiling water 1 c. quick rolled oats
1/2 c. shortening 1 c. brown sugar, packed
1 c. granulated sugar 1 1/3 c. sifted flour
1 tsp. baking soda 1 tsp. cinnamon
1/2 tsp. salt 2 eggs, well beaten

Pour boiling water over rolled oats, allow to stand until cool. Cream shortening and sugar until fluffy. Sift together flour, soda, cinnamon, and salt. Add well beaten eggs to cream mixture. Mix well. Pour into greased and floured 8x11 inch pan. Bake in preheated oven 350 degrees for 35 minutes.