| previous | next |
Title: Oatmeal Cake
Categories: Diabetic Cake Dessert
Yield: 16 Servings
| 1 | c | All-purpose flour; |
| 1 | ts | Baking soda; |
| 1/2 | ts | Salt; |
| 1 | ts | Cinnamon; |
| 1/2 | ts | Nutmeg; |
| 1/3 | c | Dry buttermilk; |
| 1/4 | c | Margarine;@ room temperature |
| 3 | lg | Egg white;@ room temp |
| 1/4 | c | Dark molasses; |
| Liquid sugar substitute; | ||
| Equal to 3 tablespoons sugar | ||
| 3/4 | c | Water;@ room temp devided |
| 1 | c | Rolled oats; |
| 1/4 | c | Raisins; |
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 1/2 cup water to flour mixture and beat at medium speed for 1 minute to mix well. Add 1/4 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. By fatfree-request@fatfree.com on Jun 16, 1997
| previous | next |