Oatmeal cake
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour; |
| 1 | teaspoon | Baking soda; |
| ½ | teaspoon | Salt; |
| 1 | teaspoon | Cinnamon; |
| ½ | teaspoon | Nutmeg; |
| ⅓ | cup | Dry buttermilk; |
| ¼ | cup | Margarine;@ room temperature |
| 3 | larges | Egg white;@ room temp |
| ¼ | cup | Dark molasses; |
| Liquid sugar substitute; | ||
| Equal to 3 tablespoons sugar | ||
| ¾ | cup | Water;@ room temp devided |
| 1 | cup | Rolled oats; |
| ¼ | cup | Raisins; |
Directions
Place flour, soda, salt, cinnamon, nutmeg, and dry buttermilk in mixer bowl and mix at low speed to blend. Add margarine, egg whites, molasses, sweetener, and ½ cup water to flour mixture and beat at medium speed for 1 minute to mix well. Add ¼ cup water, oats, and raisins to batter and mix at medium speed only until blended. Spread batter evenly in a 9-inch square pan that has been greased with margarine. Bake @ 375 degree f. for about 30 minutes, or until a cake tester comes out clean and the cake pulls away form the sides of the pan. Cut cake 4 X 4 in 16 equal servings. Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 104; CHO: 14gm; PRO: 3gm; FAT: 3gm; LOW-SODIUM DIET: Omit salt. Use salt-free margarine.
From: The New Diabetic Cookbook by Mabel Cavaiani Brought to you and yours via Nancy O'Brion and her Meal-Master.