Oatmeal Cake
Yield
16 SERVINGSPrep
20 minCook
30 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ⅓ | cup |
buttermilk
dry |
|
| ¼ | cups |
margarine
room temperature |
|
| 3 | large |
egg whites
room temp |
|
| ¼ | cups |
molasses
|
|
| 1 | x |
liquid sugar substitute
equal to 3 tablespoons sugar |
* |
| ¾ | cup |
water
room temp devided |
|
| 1 | cup |
rolled oats
|
|
| ¼ | cups |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 79 | ml |
buttermilk
dry |
|
| 59 | ml |
margarine
room temperature |
|
| 3 | large |
egg whites
room temp |
|
| 59 | ml |
molasses
|
|
| 1 | x |
liquid sugar substitute
equal to 3 tablespoons sugar |
* |
| 177 | ml |
water
room temp devided |
|
| 237 | ml |
rolled oats
|
|
| 59 | ml |
raisins, seedless
|
|
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.
