Celebrity Chef: Joe Bullard’s Lazy Daisy Oatmeal Cake


1 ¼ cups of boiling water
1 cup of Quaker Oats (quick or old fashioned, uncooked)
½ cup of butter or margarine, softened
1 cup of granulated sugar
1 cup of firmly-packed brown sugar
1 teaspoon of vanilla
2 eggs
1 ½ cups of sifted all-purpose flour
1 teaspoon of baking soda
½ teaspoon of salt
¾ teaspoon of cinnamon
¼ teaspoon of nutmeg

Lazy Daisy Frosting:

¼ cup of butter or margarine, melted
½ cup of firmly packed brown sugar
3 tablespoons of half and half
1/3 cup of chopped nuts of your choice
¾ cups of shredded or flaked coconut (optional)


Cake: pour boiling water over oats; cover and let stand for 20 minutes. Beat butter until creamy; gradually add sugars and beat until fluffy. Blend in vanilla and eggs. Add oats mixture; mix well. Sift together flour, baking soda, salt, cinnamon, and nutmeg. Add to creamed mixture. Mix well. Pour batter into well greased and floured 9-inch square pan. Bake in pre-heated moderate oven (350* F) for 50 to 55 minutes. Do not remove cake from pan.

Frosting: combine all ingredients. Spread evenly over hot cake. Broil until frosting becomes bubbly. Cake may be served warm or cold.

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