Lazy Daisy Oatmeal Cake
1 1/4 cups boiling water
1 cup Quaker® Oats (quick or old fashioned, uncooked)
5 tablespoons margarine or butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large egg whites or 1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt (optional)
1/2 cup shredded coconut
1/2 cup firmly packed brown sugar
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
3 tablespoons fat-free milk
2 tablespoons margarine or butter, melted
Heat oven to 350°F.
Lightly grease and flour 8 or 9-inch square baking pan.
For cake, pour boiling water over oats in medium bowl; mix well.
In large bowl, beat margarine and sugars until well blended.
Add egg whites and vanilla; beat well.
Add reserved oat mixture and combined flour, baking soda, cinnamon, nutmeg and, if desired, salt; mix well.
Pour batter into pan.
Bake 55 to 65 minutes (8-inch pan) or 50 to 60 minutes (9-inch pan) or until wooden pick inserted in center comes out clean.
Transfer cake in pan to wire rack.
For topping, combine all ingredients in small bowl; mix well.
Spread evenly over top of warm cake.
Broil about 4-inches from heat 1 to 2 minutes or until topping is bubbly.
Watch closely; topping burns easily.
Cool cake in pan on wire rack.
Store tightly covered at room temperature.
Makes 12 servings.