Recipe: Lazy Daisy Oatmeal Cake with Broiled Coconut-Pecan Frosting (1960's)

LAZY DAISY OATMEAL CAKE



1 1/4 cups boiling water
1 cup uncooked rolled oats
1 1/2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
34 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
Coconut-Pecan Frosting (recipe follows)

Pour 1 1/4 cups boiling water over oats; cover and let stand 20 minutes.

Preheat oven to 350 degrees F. Line a 9-inch square cake pan with waxed paper.

Sift together flour, baking soda, salt, cinnamon and nutmeg; set aside.

Cream butter; gradually add sugars, beating until fluffy. Blend in vanilla and eggs. Add oats mixture and sifted dry ingredients to creamed mixture, mixing wel. Pour into prepared pan.

Bake in 350 degree F oven for 50 to 55 minutes.

Spread frosting evenly over cake; broil until frosting becomes bubbly.

Serve warm or cold from pan.

COCONUT-PECAN FROSTING

1/4 butter or margarine, melted
1/2 cup brown sugar
3 tablespoons light cream
1/2 cup chopped pecans
3/4 cup shredded coconut

Combine the margarine, brown sugar and light cream. Add the pecans and coconut; mix well.

Makes 1 (9-inch square) cake
Source: Vintage recipe booklet: Electric Cooking the Easy Flameless Way, Edison Electric Institute, 1966