1 cup quick-cooking oats, uncooked
1-1/2 cups boiling water
1/2 cup butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup chopped pecans

Topping
3/4 cup firmly packed brown sugar
3 tbsp butter, softened
3/4 cup chopped pecans

1. Combine oats and water; let stand 15 minutes. Beat 1/2 cup butter with and electric mixer until creamy; gradually add 1 cup sugar and 1 cup brown sugar, beating well. Add eggs, one at a time, beating after each addition.
2. Combine flour, soda and salt; add to butter mixture alternately with oat mixture, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in 3/4 cup pecans.
3. Pour into a greased and floured 13- x 9-x 2-inch pan. Bake at 325° for 45 minutes or until a toothpick inserted in center comes out clean.
4. Combine 3/4 cup brown sugar, butter and pecans; spoon evenly over to pof cake. Broil 5-1/2 inches from heat 2 minutes or until bubbly. Cool in pan on wire rack.