KitchenAid Mixer manual OATMEAL-NUT Snack Cake, Buttercream Frosting, Variation

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OATMEAL-NUT SNACK CAKE

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11⁄2 cups quick-cooking oats

11⁄4 cups boiling water

1⁄2 cup margarine or butter, softened

11⁄2 cups firmly packed brown sugar

2 eggs

11⁄2 cups all-purpose flour

1 teaspoon baking soda

1⁄2 teaspoon baking powder

1teaspoon 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.

BUTTERCREAM FROSTING

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1⁄4 cup butter, softened

1⁄2 teaspoon vanilla

2tablespoons lowfat milk

2cups 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.

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