Sunday, May 30, 2010

Oatmeal Cake with Caramel Icing

This cake is so good you won't be able to stop at one piece. You would never know it was a lighter recipe just by tasting it. The frosting is amazing.

Oatmeal Cake with Caramel Icing

1 1/4 c. boiling water
1 c. quick-cooking oats
1/4 c. butter, softened
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1/4 c. unsweetened applesauce
1 tsp. vanilla extract
1 1/2 c. all purpose flour
2 tsp. baking powder
3/4 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg

1/2 c. packed brown sugar
1/4 c. butter, cubed
1/4 c. fat-free milk
1/2 tsp. vanilla extract
1/8 tsp. salt
1 1/2 c. confectioners sugar

In a small bowl, pour boiling water over oats; let stand for 10 minutes.

Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a 13x9 inch baking dish coated with cooking spray.

Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack.

For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute longer. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set. It will only take a few minutes to set, so frost the cake immediately after it cools.

Makes 20 servings

Nutritional info: 1 piece equals 216 calories, 5 g fat, 33mg cholesterol, 193mg sodium, 41g carbohydrates, 1g fiber, 2g protein.

1 comment:

  1. I just made this cake and it is very good. I did need to bake it closer to 30 min.


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