---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Oatmeal Cake
 Categories: Diabetic, Cakes, Desserts
      Yield: 16 servings
 
      1 c  All-purpose flour
      1 ts Baking soda
    1/2 ts Salt
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/3 c  Dry buttermilk
    1/4 c  Margarine; room temperature
      3 lg Egg white; room temperature
    1/4 c  Dark molasses
           Liquid sugar substitute;
           - equal to 3 tb sugar
    3/4 c  Water;@ room temp divided
      1 c  Rolled oats
    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" square pan that has been
  greased with margarine. Bake @ 375°F for about 30 minutes, or until
  a cake tester comes out clean and the cake pulls away from the
  sides of the pan. Cut cake 4x4 in 16 equal servings.

  Per serving: 1 Bread exchange + 1 Fat exchange;
  CAL: 104; CHO: 14 g; PRO: 3 g; FAT: 3 g;
  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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