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.

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