KitchenAid K45SS Instructions and Recipes - Page 26

Oatmeal-Nut Snack Cake 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 1 teaspoon 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 1 about 30 seconds, or until blended. Beat on Speed 3 about 1 minute, or until smooth and creamy. Add flour, baking soda, baking powder, cinnamon, and salt. Beat on Speed 1 about 30 seconds, or until blended. Beat on Speed 3 about 1 minute, or until well mixed. Add oatmeal. Beat on Speed 1 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 (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 1⁄4 cup butter, softened 1⁄2 teaspoon vanilla 2 tablespoons lowfat milk 2 cups powdered sugar Place all ingredients in large bowl. Beat on Speed 3 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. VARIATIONS 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. 24