Scotch Spice Cake

1/2 cup quick-cooking rolled oats
1/3 cup boiling water
3/4 cup undiluted Pet Milk
1 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 cup raisins
1/2 cup nuts
1 cup brown sugar, packed
1/4 cup sugar
1/2 cup shortning
2 unbeaten eggs

Combine rolled oats, water and milk. Sift flour, soda, salt and spices; stir in raisins and nuts.  Set aside.
Gradually add sugar and brown sugar to shortening, creaming well.  Blend in eggs, one at a time, beating well after each. Stir in oatmeal mixture.  Ad dry ingredients gradually; mix thoroughly. Turn into 9x9x2-inch pan, well greased and lightly floured on the bottom only.  Bake at 350º F 50 to 60 minutes.  Cool; frost.

Frosting

1 1/2 cups confectioners' sugar
2 tablespoons butter, softened
1/2 teaspoon vanilla
1 to 2 tablespoons hot coffee

Add sifted confectioners' sugar to butter, creaming well. Blend in vanilla and coffee until of spreading consistency.