Filter
Top Products
Oatmeal-Nut Snack Cake
1_/2 cups (375 mL) quick-
cooking oats
1_/_ cups (300 mL)
boiling water
_/2 cup (125 mL)
margarine or butter,
softened
1_/2 cups (375 mL) firmly
packed brown sugar
2 eggs
1_/2 cups (375 mL)
all-purpose flour
1 tsp (5 mL) baking
soda
_/2 tsp (2 mL) baking
powder
1 tsp (5 mL) cinnamon
% tsp (1 mL) salt
_/2 cup (125 mL)
chopped walnuts
Grease and flour 13" x 9" x 2" (33 cm x 23 cm x 5 cm)
baking pan. Combine oats and boiling water in medium
bowl. Let stand 10 minutes.
Place margarine, brown sugar, and eggs in large bowl.
Beat on Speed 1about 30 seconds, or until blended. Beat
/
on Speed 5 about 1 minute, or until smooth and creamy.
Add flour, baking soda, baking powder, cinnamon, and
salt. Beat on Speed 1 about 30 seconds, or until blended.
Beat on Speed 5 about 1 minute, or until well mixed.
Add oatmeal. Beat on Speed 1 about 30 seconds, or
until combined. Add walnuts. Beat on Speed 1 about
10 seconds, or until combined.
Spread batter in pan. Bake at 350°F (180°C) for 30 to
35 minutes, or until toothpick inserted in center comes
out clean. Cool completely. Frost with Maple Buttercream
Frosting (see below), if desired.
Yield: 16 servings.
Perserving: About 235 cal., 4 g protein, 35 g carb,
9 g total fat, 2 g saturated fat, 27 mg cholesterol,
206 mg sodium.
Buttercream Frosting
% cup (50 mL) butter,
softened
_/2 tsp (2 mL) vanilla
2 tbs (25 mL) towfat
milk
2 cups (500 mL)
powdered sugar
Place all ingredients in large bowl. Beat on Speed 5 for
30 to 60 seconds, or until smooth and creamy.
Yield: 16 servings (frosting for 13" x 9" x 2" [33 cm x
23 cm x 5 cm] cake).
Perserving: About 75 cal., 0 g protein, 13 g carb,
3 g total fat, 2 g saturated fat, 8 mg cholesterol, 30 mg
sodium.
VARIATION:
Maple Buttercrearn Frosting
Add 1/4 tsp (1 mL) maple extract.
Yield: 16 servings (frosting for 13" x 9" x 2" [33 cm x
23 cm x 5 cm] cake).
Perserving: About 75 cal., 0 g protein, 13 g carb,
3 g total fat, 2 g saturated fat, 8 mg cholesterol, 30 mg
sodium.
13