Lazy Daisy Cake

• FOR THE CAKE:
• 4 whole Eggs
• 2 cups Sugar
• 2 cups Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Salt
• 2 teaspoons Vanilla
• 1 cup Milk
• 2 Tablespoons Butter
• _____
• FOR THE ICING:
• 1 cup Brown Sugar
• 1/2 cups Milk
• 5 Tablespoons Butter
• 1-1/2 cup Ground Walnuts

1. To make the cake, beat eggs until foamy, gradually adding sugar and vanilla (helps if you have a stand mixer!). Meanwhile, heat milk and butter until butter is melted. Sift together flour, baking powder, and salt. Gradually add flour mixture, mixing ONLY until mixed in. Then add the warm milk mixture, mixing ONLY until incorporated (the less you beat this after the flour is added, the lighter the cake will be). (I also use Watkins vanilla for a much better taste and Watkins aluminum-free baking powder for a lighter cake. You can purchase these at www.watkinsonline.com/lindasuecarter.)
2. Bake at 350F in a greased and floured 9x13 pan for 30 minutes or until done. Cool slightly as you prepare the broiled icing.
3. To make the icing, in a small sauce pan, heat together the brown sugar, milk, butter, and walnuts on MEDIUM-LOW heat, stirring constantly until at a full boil. Be careful not to burn this! And make sure it comes to a full boil.
4. Pour over the top of the cake, and slide the cake under the broiler (on the middle oven rack), watching carefully until the icing bubbles all over the cake. Remove, cool, and stand out of the way while everyone demolishes it!
5. It is very important to bring the icing to a full boil and to make sure it completely bubbles (without burning) under the broiler. This will prevent the icing from being a liquid, gooey mess and instead will give it a thick, almost candy-like texture.

cake, eggs, sugar, flour, baking powder, salt, vanilla, milk, butter, brown sugar, milk, butter, ground walnuts

Taken from tastykitchen.com/recipes/desserts/lazy-daisy-cake/ (may not work)