Oatmeal Cake

Servings: 16
Ingredients:

1 c  All-purpose flour;                  3 lg Egg white;@ room temp
1 ts Baking soda;                      1/4 c  Dark molasses;
1/2 ts Salt;                                    Liquid sugar substitute;
1 ts Cinnamon;                                Equal to 3 tablespoons sugar
1/2 ts Nutmeg;                           3/4 c  Water;@ room temp devided
1/3 c  Dry buttermilk;                     1 c  Rolled oats;
1/4 c  Margarine;@ room temperature      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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