Daley Oatmeal Cake with Lazy Daisy Frosting

Grandma Gwen Daley, found this recipe on the back of a brown sugar package. She's been making it before my husband Devlin's first memories. Devlin requests this as his birthday cake every year. 

INGREDIENTS

3 cups boiling water
2 cups rolled oats
1 cup shortening (butter flavor preferred)
3 cups brown sugar
2 teaspoons vanilla
4 eggs
3 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt

Note: For an egg free version, use Ener-G Egg Replacer. Add 2 TBSP Ener-G Egg Replacer with 1/2 cup warm water. Mix well, then add to the creamed sugar and shortening.

DIRECTIONS

1. Preheat oven to 350°. Spray a 9x13 metal cake pan with non-stick spray.
2. Pour boiling water over oats. Cover and set aside.
3. Cream sugar, shortening & vanilla. (Mix for at least 3-5 minutes.)
4. Add eggs and mix well.
5. Add oatmeal and mix until incorporated.
6. Add remaining dry ingredients with a rubber spatula. Stir until no dry spots remain.
7. Bake at 350° for 40-45 minutes or until a toothpick comes out from the center of the cake clean.

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LAZY DAISY FROSTING

The original recipe is half of what's below. We always double it. For your convenience, the recipe listed below is already doubled.

INGREDIENTS

1/2 cup butter (1 whole stick)
1/2 cup evaporated milk
1 cup brown sugar
2 cups flaked coconut

DIRECTIONS

1. Heat butter and milk in saucepan until butter is melted.
2. Stir in brown sugar and let come to a gentle simmer.
3. Immediately add coconut and remove from heat.
4. Spread evenly over the cooled baked cake.
5. Place the cake with frosting in the oven on broil until lightly browned and bubbly.
6. Best served warm with vanilla ice cream. 

 

 

 

 

 

 

 

 

Curtido

Curtido is a Salvadoran cabbage slaw or relish made with finely shredded cabbage, red onion, carrot, oregano, and vinegar.  This recipe is adapted from recipes found on tastesbetterfromscratch.com and cooking.nytimes.com

INGREDIENTS

1 pound cabbage, finely shredded (green or red or both)
2 1/2 cups water
2 carrots, finely shredded
1/2 medium onion, thinly sliced
1 jalepeno, minced
1/2 cup white vinegar
2 tablespoons kosher salt
1/2 to 1 teaspoon dried oregano, crumbled
Black pepper to taste

INSTRUCTIONS

1. Rinse cabbage.  Place cabbage in a fine mesh strainer. Very slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, pressing out as much water as possible.
2. Combine remaining ingredients. Add cabbage to a large bowl. Add carrot, onion, oregano, and vinegar and toss well to combine.
3. Curtido tastes best after it has marinated for several hours or days, but you can enjoy it fresh if you’d like. Store curtido in a covered container or mason jar for up to 1 week in the fridge.