1
1
⁄2 cups quick-cooking oats
1
1
⁄4 cups boiling water
1
⁄2 cup margarine or
butter, softened
1
1
⁄2 cups firmly packed
brown sugar
2 eggs
1
1
⁄2 cups all-purpose flour
1 teaspoon baking soda
1
⁄2 teaspoon baking
powder
1 teaspoon cinnamon
1
⁄4 teaspoon salt
1
⁄2 cup chopped walnuts
Grease and flour 13x9x2-inch 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 2 about 30 seconds, or until
blended. Beat on Speed 6 about 1 minute, or until
smooth and creamy. Add flour, baking soda, baking
powder, cinnamon, and salt. Beat on Speed 2 about
30 seconds, or until blended. Beat on Speed 6 about
1 minute, or until well mixed. Add oatmeal. Beat on
Speed 2 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 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.
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OATMEAL-NUT SNACK CAKE
1
⁄4 cup butter, softened
1
⁄2 teaspoon vanilla
2 tablespoons lowfat milk
2 cups powdered sugar
Place all ingredients in large bowl. Beat on Speed 6
for 30 to 60 seconds, or until smooth and creamy.
Yield: 16 servings (frosting for 13x9x2-inch 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 maple extract.
Yield: 16 servings (frosting for 13x9x2-inch 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.
BUTTERCREAM FROSTING
22
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