Oatmeal cake
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Oatmeal cake
  Oatmeal    Diabetic    Cakes  
Last updated 6/12/2012 12:54:37 AM. Recipe ID 16570. Report a problem with this recipe.
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      Title: Oatmeal cake
 Categories: Diabetic, Cakes, Desserts
      Yield: 16 Servings
 
      1 c  All-purpose flour;
      1 ts Baking soda;
    1/2 ts Salt;
      1 ts Cinnamon;
    1/2 ts Nutmeg;
    1/3 c  Dry buttermilk;
    1/4 c  Margarine;@ room temperature
      3 lg Egg white;@ room temp
    1/4 c  Dark molasses;
           Liquid sugar substitute;
           Equal to 3 tablespoons sugar
    3/4 c  Water;@ room temp devided
      1 c  Rolled oats;
    1/4 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 Meal-Master.
 




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Recipe ID 16570 (Apr 03, 2005)

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