Put the oats in a mixing bowl, pour the boiling water over them, and set aside for 20 minutes. Heat the oven to 350ºF.

Combine the shortening, sugars, and eggs in a large mixing bowl. Beat well with an electric mixer, adding the soaked oatmeal.

In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. Beat them into the wet mixture until the batter is evenly mixed.

Pour the batter into the prepared pan. Bake for 30 minutes or until the cake pulls away from the sides or a toothpick inserted into the center comes out clean.

Meanwhile, make the icing. Melt the butter in a medium-size saucepan and stir in the milk.

Add the brown sugar. Bring the mixture to a gentle boil and cook for several minutes, until it reaches the soft ball stage (approximately 235ºF, or when a drop of the icing forms a small ball when dropped into a glass of chilled water).

Remove the pan from the heat and stir in the nuts.

When you take the cake out of the oven, turn on the broiler. Spoon the icing onto the cake and spread it evenly over the top.

Place the cake under the broiler very briefly, just until the icing bubbles over the entire surface it will take only moments. Transfer the cake to a rack and cool, at least slightly, before slicing. Serves 12.

Place the bananas in a single layer over the crust. Spread the softened ice cream on top and smooth. Sprinkle the nuts on the ice cream, then cover with plastic wrap and freeze until firm, about 1 hour.

In a large saucepan, melt the chocolate chips and the remaining 1/4 cup butter and stir until smooth. Add the confectioners’ sugar and evaporated milk. Cook, stirring constantly, over medium heat until slightly thickened and smooth, about 8 minutes. Remove the pan from the heat and stir in the vanilla. Cool the mixture, about 30 minutes, stirring occasionally. Pour the mixture over the ice cream and freeze until firm, about 45 minutes.

Spread the whipped topping over the chocolate layer and sprinkle with the reserved crumbs. Freeze for at least 3-1/2 hours. Remove the dish from the freezer 10 to 20 minutes before slicing. Serves 18.

Berry Best Shortcake – Step 2 Place a hand sifter in a large bowl, then measure the flour, sugar, baking powder, baking soda, salt, and nutmeg into it. Sift the ingredients into the bowl.

In a separate bowl, mix together the flour, cocoa, baking soda, allspice, cinnamon and salt. Stir the flour mixture into the egg mixture until well combined. Fold in the grated zucchini and chocolate chips.

Turn the batter into two greased and floured 9-inch baking pans. Bake for 25 to 30 minutes or until done. Let cool and then frost with 3 1/2 to 4 cups of your favorite icing. Serves 12.

Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.

Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.

Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.

Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you’ll know it’s ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

When it’s done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.