Lazy Dazy Oatmeal Cake

 1 cup quick oats

1 1/4 cups boiling water

1 cup granulated sugar

1 cup brown sugar

1/2 cup butter, room temperature

2 eggs

3/4 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1 1/2 cups all-purpose flour ( can use self rising flour but then omit salt,baking soda, and baking powder)

Bring water to a boil and add oatmeal.  Set aside and soak at least 10 minutes.  Combine butter and sugars in stand mixer until creamy.  Add eggs and vanilla.  Add cinnamon, nutmeg, salt, baking soda and baking powder.  Mix well Add soaked oatmeal.  Add flour 1/2 cup at a time.  Pour in well-greased 9x13 cake pan.  Bake in a 350 degree oven for 40-50 minutes until golden brown and toothpick comes out clean.  Ice with Lazy Dazy Icing.

Lazy Dazy Icing:

3/4 cup butter

3/4 cup packed brown sugar

1/3 cup half and half or canned cream

1 1/2 tsp vanilla

1/2 cup flaked coconut

1/2 cup chopped (toasted) pecans

 

In a saucepan melt butter on simmer.  Add sugars and cream.  Bring to a very slow boil on medium/low.  Do not rush sugar to melt.  Add granules, they must be melted before bringing to a full boil.  Once sugar melts turn up heat and bring to a full boil.  (cover with a lid for the first minute so the sugar granules will not be left on the side of the pan).  Take off lid and using a clean dry spatula stir while boiling for 2 more minutes.  Add pecan and coconut, mix well.  Ice the cake (in the cake pan) immediately.  Place the cake in the oven on low broil until icing is bubbly and golden brown.  Take out and serve. 

Recipe:  Collard valley cooks