Lazy Daisy Cake

Name: Lazy Daisy Cake
Ingredients: 2 eggs; 1 tsp baking powder; 1 cup sugar; Vi tsp salt; 1 tsp vanilla; x/2 cup milk; 1 cup flour; 2 tbsp shortening

From The Gertrude Bobbitt Circle cook book, 1948

Frosting: Mix 6 tbsp butter (melted), 2 tbsp cream, 1 cup brown sugar, and 0.5 can coconut. Spread on cake.

Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1552Calories

18 gProtein

305 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1552 kcal

Protein18 g

Carbohydrates305 g

Fiber0 g

Sugars207 g

Total Fat32 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol15 mg

Sodium1688 mg

Potassium365 mg

Calcium438 mg

Iron7.7 mg

Magnesium50 mg

Phosphorus356 mg

Zinc1.4 mg

Copper0.2 mg

Manganese1 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.6 mg

Folate201 mcg

Choline22 mg

Caffeine0 mg

Water122 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 8. The excerpt below is the record exactly as published.

LAZY DAISY CAKE 2 eggs 1 tsp baking powder 1 cup sugar Vi tsp salt 1 tsp vanilla x/2 euP rnilk 1 cup flour 2 tbsp shortening

Cook this with the app: pantry check, scaling, and the assistant.