Title: Cocoa oatmeal cake
 Categories: None
      Yield: 1 Servings
 
MMMMM----------------------------CAKE---------------------------------
  1 1/4 c  Boiling water
  1 1/2 c  Quick cooking rolled oats
  1 1/2 c  All purpose or unbleached
           -flour
      2 tb Cocoa
      1 ts Baking soda
      1 ts Baking powder
      1 ts Cinnamon
      1 ds Salt
    1/2 c  Margarine or butter;
           -softened
      1 c  Firmly packed brown sugar
    1/2 c  Sugar
      2    Eggs
    1/2 c  Raisins

MMMMM--------------------------TOPPING-------------------------------
      2 tb Margarine or butter;
           -softened
    3/4 c  Firmly packed brown sugar
      2 tb Milk
      1 c  Crisp rice cereal
 
  Heat oven to 350F. Grease and flour 13 x 9-inch pan. In medium bowl,
  combine boiling water and rolled oats; let stand 20 minutes. Lightly
  spoon flour into measuring cup; level off. In medium bowl, combine
  flour, cocoa, baking soda, baking powder, cinnamon and salt. In large
  bowl, combine margarine, brown sugar, sugar and eggs; beat until
  creamy. Add oat mixture and flour mixture; mix well. Stir in raisins.
  Spread in prepared pan. Bake at 350 for 30 to 35 minutes or until
  toothpick inserted in center comes out clean.
  
  In small bowl, combine topping ingredients; blend well. Spoon evenly
  over hot cake. Broil 6 to 8 inches from heat for 1 to 2 minutes or
  until topping is bubbly. Remove from oven; if necessary, spread
  topping to cover top of cake. Cool completely.
  
  Both of these recipes are from the book "Carefree Cooking" by
  Pillsbury.