KitchenAid Classic 3-Speed Operating Instructions And Recipes page 27

Oatmeal-Nut Snack Cake
1 1 ⁄ cups (375 ml) quick-
2
cooking oats
1 1 ⁄ cups (300 ml)
4
boiling water
1 ⁄ cup (125 ml)
2
margarine or butter,
softened
1 ⁄ cups (375 ml) firmly
1
2
packed brown sugar
2 eggs
1 1 ⁄ cups (375 ml) all-
2
purpose flour
1 teaspoon (5 ml)
baking soda
1 ⁄ teaspoon (2 ml)
2
baking powder
1 teaspoon (5 ml)
cinnamon
1 ⁄ teaspoon (1 ml) salt
4
1 ⁄ cup (125 ml)
2
chopped walnuts
1 ⁄ cup (50 ml) butter,
4
softened
⁄ teaspoon (2 ml)
1
2
vanilla
2 tablespoons (25 ml)
lowfat milk
2 cups (500 ml)
powdered sugar
Grease and flour 13x9x2-inch (330x230x50 mm)
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 (175°C) 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
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
[330x230x50 mm] 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 ⁄ teaspoon (1 ml) maple extract.
4
Yield: 16 servings (frosting for 13x9x2-inch
[330x230x50 mm] 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.
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