Lazy Daisy Oatmeal Cake

Lazy Daisy Oatmeal Cake
Source: Quaker Oats Company
Makes: 1 (9-inch square) cake

CAKE
1 1/4 cup boiling water
1 cup Quaker Oats, uncooked (quick or old-fashioned)
1/2 cup butter or margarine; soft
1 cup granulated sugar
1 cup brown sugar, firmly packed
1 tsp vanilla
2 eggs
1 1/2 cups sifted all-purpose flour
1 tsp soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

LAZY DAISY FROSTING
1/4 cup butter or margarine; melted
1/2 cup brown sugar, firmly packed
3 tbsp half and half or light cream
1/2 cup chopped nutmeats
3/4 cup 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.