---------- 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