| 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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