Lazy daisy oatmeal cake

 
                          LAZY DAISY OATMEAL CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CAKE-----
    1 1/4   c            Boiling water
    1       c            Quaker Oats, uncooked
                         -- (quick or old-fashioned)
      1/2   c            Butter or margarine -- soft
    1       c            Granulated sugar
    1       c            Brown sugar, firmly packed
    1       t            Vanilla
    2                    Eggs
    1 1/2   c            Sifted all-purpose flour
    1       t            Soda
      1/2   ts           Salt
      3/4   ts           Cinnamon
      1/4   ts           Nutmeg
                         -----LAZY DAISY FROSTING-----
      1/4   c            Butter or margarine -- melted
      1/2   c            Brown sugar, firmly packed
    3       tb           Half and half or light cream
      1/2   c            Chopped nutmeats
      3/4   c            Flaked or shredded coconut
 
   For cake, pour boiling water over oats; stir to combine.  Cover and let
   stand 20 minutes.  Beat butter until creamy; gradually add sugars, beating
   until fluffy.  Blend in vanilla and eggs.  Add oats mixture; blend well.
   Sift together flour, soda, salt and spices.  Add to creamed mixture;
   blend well.
   
   Pour batter into a well-greased and floured 9-inch square baking pan.
   Bake in preheated moderate oven (350 F.) 50 to 55 minutes.  Do not remove
   cake from pan.
   
   For frosting, combine all ingredients.  Spread evenly over cake.  Broil
   until frosting becomes bubbly.  Serve warm or cold.
   
   COCOA OATMEAL CAKE:  Increase boiling water to 1-1/3 cups in above recipe.
   Use 3 tablespoons cocoa in place of the cinnamon and nutmeg.  Prepare and
   bake as above.
   
   Source: Our Favorites for family and friends
   Reprinted with permission from The Quaker Oats Company
   Electronic format courtesy of Karen Mintzias
  
 
 
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