---------- 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

Plain Text Version of This Recipe for Printing or Saving