Oatmeal Cake with Lazy Daisy Frosting
Yield
servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
oats, quick cooking
uncooked |
|
| 1 ½ | cups |
water
boiling |
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
packed |
*
|
| ¼ | cup |
butter
or margarine |
|
| ¼ | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
large |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| Daisy frosting | |||
| 6 | tablespoons |
butter
or margarine, melted |
|
| ¼ | cup |
evaporated milk
or cream |
|
| ½ | teaspoon |
vanilla extract
|
|
| ⅔ | cup |
brown sugar
packed |
*
|
| 1 | cup |
nuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
oats, quick cooking
uncooked |
|
| 355 | ml |
water
boiling |
|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
packed |
*
|
| 59 | ml |
butter
or margarine |
|
| 59 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
large |
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| Daisy frosting | |||
| 9E+1 | ml |
butter
or margarine, melted |
|
| 59 | ml |
evaporated milk
or cream |
|
| 2.5 | ml |
vanilla extract
|
|
| 158 | ml |
brown sugar
packed |
*
|
| 237 | ml |
nuts
coarsely chopped |
|
Directions
Measure oats into mixing bowl.
Add boiling water; stir and cool.
Cream both sugars, butter and shortening.
Add eggs and vanilla; beat very well.
Sift dry ingredients together.
Add oatmeal mixture and sifted dry ingredients alternately to creamed mixture.
Pour into greased and floured 9x13x2 inch pan.
Bake 30 to 40 minutes in preheated 350℉ (180℃) oven.
Have frosting ready; spread on hot cake and place under broiler for a few minutes to brown.
Watch carefully.
Frosting:
Mix frosting ingredients together and blend well.
