Created in the Quaker Oatmeal Kitchens in the 1950's, Lazy Daisy Cake quickly grew in popularity. It is one of our family's favorites. Today, more than 40 years later, this moist delicious cake continues to be one of Quaker's most requested recipes. The recipe in keeping with today's healthy lifestyles - has been trimmed of fat and calories and has no cholesterol.
Ingredients
- 1 1/4 cups boiling water
- 1 cup quick or old fashioned oatmeal, uncooked
- 1 3/4 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt, optional
- 1/4 tsp. ground nutmeg
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1/3 cup (5 Tablespoons plus 1 teaspoon) margarine, softened (use only stick
- margarine)
- 2 egg whites or 1 egg
- 1 tsp. vanilla
- For the topping:
- 1/2 cup shredded coconut
- 1/2 cup firmly packed brown sugar
- 1/2 cup quick or old fashioned oatmeal, uncooked
- 3 tbsp. skim milk
- 2 Tbsp. margarine, melted
Directions
Heat oven to 350 degrees F. Lightly grease and flour an 8 or 9 inch square baking pan. In small bowl, combine boiling water and oats; stir well and set aside. In medium bowl, combine flour, baking soda, cinnamon, salt and nutmeg; mix well and set aside. In large bowl beat sugars and margarine with electric mixer and mix until well blended. Add egg whites and vanilla; beat well. Add dry ingredients and
oat mixture; mix well. Pour batter into pan. Bake 55 to 65 minutes for an 8 inch square pan or 50 to 60 minutes for a 9 inch square pan or until wooden pick inserted in center comes out with a few moist crumbs clinging to it. In small bowl, combine all topping ingredients; mix well. Spread over top of hot cake. Broil about 4 inches from heat, 1 to 2 minutes, or just until topping is bubbly. (Watch carefully, topping burns easily.) Cool completely on wire rack. Store tightly covered at room temperature. Makes 12 servings.
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Submitted 6/13/05.
Source: my sister from newspaper
Submitted By: Linda Wayman
lhwayman@juno.com
Lazy Daisy Cake