13
ENGLISH
Oatmeal-Nut Snack Cake
1
1
⁄2 cups (375 ml) quick-
cooking oats
1
1
⁄4 cups (300 ml) boiling
water
1
⁄2 cup (125 ml)
margarine or butter,
softened
1
1
⁄2 cups (375 ml) firmly
packed brown sugar
2 eggs
1
1
⁄2 cups (375 ml)
all-purpose flour
1 teaspoon (5 ml)
baking soda
1
⁄2 teaspoon (2 ml)
baking powder
1 teaspoon (5 ml)
cinnamon
1
⁄4 teaspoon (1 ml) salt
1
⁄2 cup (125 ml)
chopped walnuts
Grease and flour 13 x 9 x 2-inch (330 x 230 x 50 mm)
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 1 about 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.
Per serving: About 235 cal, 4 g pro, 35 g carb,
9 g total fat, 2 g sat fat, 27 mg chol, 206 mg sod.
Buttercream Frosting
1
⁄4 cup (50 ml) butter,
softened
1
⁄2 teaspoon (2 ml)
vanilla
2 tablespoons (25 ml)
lowfat 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-inch [330 x
230 x 50 mm] cake).
Per serving: About 75 cal, 0 g pro, 13 g carb,
3 g total fat, 2 g sat fat, 8 mg chol, 30 mg sod.
VARIATION:
Maple Buttercream Frosting
Add
1
⁄4 teaspoon (1 ml) maple extract.
Yield: 16 servings (frosting for 13 x 9 x 2-inch [330 x
230 x 50 mm] cake).
Per serving: About 75 cal, 0 g pro, 13 g carb,
3 g total fat, 2 g sat fat, 8 mg chol, 30 mg sod.
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