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---------- Recipe via Meal-Master (tm) v8.04
Title: Oatmeal Cake
Categories: Diabetic, Cakes, Desserts
Yield: 16 servings
1.00 c All-purpose flour;
1.00 ts Baking soda;
0.50 ts Salt;
1.00 ts Cinnamon;
0.50 ts Nutmeg;
0.33 c Dry buttermilk;
0.25 c Margarine;@ room temperature
3.00 lg Egg white;@ room temp
0.25 c Dark molasses;
Liquid sugar substitute;
Equal to 3 tablespoons sugar
0.75 c Water;@ room temp devided
1.00 c Rolled oats;
0.25 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
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