Heat first 7 ingredients to boiling and pour over oats. Let stand 20 minutes. Stir in remaining ingredients. Pour into greased 2-quart rectangular dish (10 x 6 x 2 inches). Bake at 350 degrees for 35 to 40 minutes. Pour topping over cake in pan while cake is hot.
TO PREPARE TOPPING:
Bring to boil the sugar, butter and milk. Add vanilla and pour over cake after cake is baked and while still hot. Allow to sit long enough for sauce to be absorbed - approximately 15 minutes - before cutting cake.
NOTE: You can use 1-1/2 cups sifted all-purpose flour, 1 teaspoon baking soda and 3/4 teaspoon salt in place of the self-rising flour.
SERVES: 8 - 12
Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.