| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Grains | Desserts | 8 | Servings | |
INGREDIENTS
| Vegetable cooking spray | ||
| 2 | ts | All-purpose flour |
| 1/3 | c | 1% low-fat milk |
| 1/4 | c | Regular oats |
| 3/4 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| 1/2 | c | Sugar |
| 2 | tb | Margarine, softened |
| 1/3 | c | Applesauce |
| 1 | ts | Vanilla extract |
| 1 | Egg | |
| 1/3 | c | Firmly packed dark brown sugar |
| 1/4 | c | Evaporated skimmed milk |
| 1 | tb | Margarine |
| 1/4 | c | Regular oats |
| 3 | tb | Finely chopped walnuts |
| 1/4 | c | Shredded sweetened coconut |
INSTRUCTIONS
Coat an 8-inch round cake pan with cooking spray; dust with 2 teaspoons flour, and set aside. Bring 1% low-fat milk to a simmer in a small saucepan; stir in 1/4 cup oats. Bring mixture to a boil, and remove from heat. Spoon mixture into a small bowl; let cool. Combine 3/4 cup flour, baking powder, cinnamon, and salt in a small bowl; set aside. Combine 1/2 cup granulated sugar and 2 tablespoons softened margarine in a large bowl; beat at medium speed of a mixer until blended. Add applesauce, vanilla, and egg; beat until blended. Add flour mixture and oatmeal mixture; beat until well-blended. Pour batter into prepared pan. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; set aside on a wire rack. Combine the brown sugar, evaporated milk, and 1 tablespoon margarine in a small saucepan; bring to a boil over medium heat, and cook 30 seconds. Stir in 1/4 cup oats, walnuts, and coconut; cook 30 seconds. Spread over cake; broil 2 minutes or until lightly browned. Let cool. Yield: 8 servings (serving size: 1 wedge). Per serving: 217 Calories; 7g Fat (27% calories from fat); 5g Protein; 35g Carbohydrate; 23mg Cholesterol; 184mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 76 Posted to MC-Recipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.
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