KHM720ACS0 User Manual

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Oatmeal-Nut Snack Cake

1_/2 cups (375 mL) quick-

cooking oats

1_/_ cups (300 mL)

boiling water

_/2 cup (125 mL)

margarine or butter,

softened

1_/2 cups (375 mL) firmly

packed brown sugar

2 eggs

1_/2 cups (375 mL)

all-purpose flour

1 tsp (5 mL) baking

soda

_/2 tsp (2 mL) baking

powder

1 tsp (5 mL) cinnamon

% tsp (1 mL) salt

_/2 cup (125 mL)

chopped walnuts

Grease and flour 13" x 9" x 2" (33 cm x 23 cm x 5 cm)

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 5 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 5 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 (180°C) for 30 to

35 minutes, or until toothpick inserted in center comes

out clean. Cool completely. Frost with Maple Buttercream

Frosting (see below), if desired.

Yield: 16 servings.

Per serving: About 235 cal., 4 g protein, 35 g carb,

9 g total fat, 2 g saturated fat, 27 mg cholesterol,

206 mg sodium.

Buttercream Frosting

% cup (50 mL) butter,

softened

_/2 tsp (2 mL) vanilla

2 tbs (25 mL) towfat

milk

2 cups (500 mL)

powdered sugar

Place all ingredients in large bowl. Beat on Speed 5 for

30 to 60 seconds, or until smooth and creamy.

Yield: 16 servings (frosting for 13" x 9" x 2" [33 cm x

23 cm x 5 cm] cake).

Per serving: About 75 cal., 0 g protein, 13 g carb,

3 g total fat, 2 g saturated fat, 8 mg cholesterol, 30 mg

sodium.

VARIATION:

Maple Buttercrearn Frosting

Add 1/4 tsp (1 mL) maple extract.