Lazy Daisy Oatmeal Cake

One of my pandemic activities was to sort through my old recipe card file boxes as well as those I inherited from my mom. I hadn't baked this since returning to the Mountain West and higher altitudes. It's not terribly fancy but quite homey and comforting with it's oatmeal and chocolate flavors. Pouring the custard sauce over the top makes this cake reminiscent of oatmeal-chocolate chip cookies with milk, but better. 

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Lazy Daisy Oatmeal Cake

Source:  A church women's luncheon years ago

Makes a 9X13 pan

Adjustments for altitudes of 4000-5500 feet:

Reduce each sugar by 1 tablespoon

Increase the flour by 1 1/2 tablespoons

Reduce baking soda to 3/4 teaspoon

Increase vanilla to 2 teaspoons

Use room temperature eggs

1 1/4 c boiling water

1 c oats

1/2 c butter, at room temperature

1 c granulated sugar

1 c light brown sugar

1 teas vanilla

2 eggs

1 1/2 c flour

1 teas baking soda

1/2 teas salt

3/4 teas cinnamon

1 cup chocolate chips, semi-sweet or bittersweet

Preheat the oven to 350F. Prepare a 9X13 pan by greasing and flouring bottom and sides.  

Heat water, pour over the oats and cover; let stand 10 minutes. Beat the butter until creamy and add both sugars gradually; continue beating until somewhat light. There is so a high proportion of sugar it won't be as creamy. Add the eggs and vanilla.  Beat well. Stir in the oatmeal and blend well. Add sifted dry ingredients and stir until incorporated. The batter will be thick. Use a spatula to move it to prepared pan. Smooth the top and sprinkle the top with the chocolate chips. 

Place in the oven and bake for 30-35 minutes. Remove from the oven when a cake tester comes out clean. Allow to cool a bit. 

Custard sauce:

1 c evaporated milk

1 c sugar

2 egg yolks

1 cube butter

1 teas vanilla

Combine the ingredients in a saucepan and cook slowly until thickened. Allow to cool 10 minutes. Pour over pieces of cake and serve. 

This cake can be served warm or cool with the sauce poured over, although I like it best with the sauce warmed up.

The cake can sit at room temperature for a couple of days but leftover sauce must be refrigerated. Use it within 4-5 days.