Lazy Daisy Cake

 

For the Cake:

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1 1/4 cups boiling water
1 cup quick or old-fashioned oatmeal, uncooked
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt, optional
1/4 teaspoon ground nutmeg
1 cup granulated sugar
1 cup firmly packed brown sugar
1/3 cup (5 tablespoons plus 1 teaspoon) margarine, softened
2 egg whites or 1 egg
1 teaspoon vanilla

For the Topping:

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1/2 cup shredded coconut
1/2 cup firmly packed brown sugar
1/2 cup quick or old-fashioned oatmeal, uncooked
3 tablespoons skim milk
2 tablespoons margarine, melted

Heat oven to 350 degrees. 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. Serves 12.

Baker's tip: For best results, use stick margarine or a vegetable oil spread in stick form that contains no less than 70 percent vegetable oil. Lower-fat spreads and products in tub form are not recommended.

Nutrition facts per serving: 340 calories (80 calories from fat), 9 grams total fat, 2.5 grams saturated fat, 190 milligrams sodium, 0 milligrams cholesterol, 4 grams protein, 64 grams carbohydrates, 2 grams dietary fiber.

Recipe from: Quaker Oatmeal Kitchens

Copyright 1997, The Associated Press