Lazy Daisy Cake

Serves: 9
Total Calories: 449


1 1/4 cups boiling water
1 cup long-cooking oats, uncooked
1/2 cup margarine, softened
1 cup sugar
1 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs, beaten
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup margarine, melted
1/2 cup brown sugar, packed
3 tablespoons half-and-half
1/3 cup chopped nuts
3/4 cup sweetened flaked coconut


Pour water over oats; cover and let stand 20 minutes. Beat margarine until creamy; gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oat mixture; mix well. Sift together flour, baking soda, salt, cinnamon and nutmeg; add to margarine mixture. Mix well. Pour batter into a well greased and floured 9"x9" baking pan. Bake at 350 degrees for 50 to 55 minutes, until a toothpick inserted near center comes out clean. Spread frosting on hot cake; broil until frosting is bubbly.

Combine all ingredients; mix well.

Tip: To make sure that a frosted cake stays its prettiest, refrigerate it for one hour before slicing…it’ll give the frosting time to firm up.

Nutritional Facts:

Serves: 9
Total Calories: 449
Calories from Fat: 118

This Lazy Daisy Cake recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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