|Orange Snack Cake serves 12 (total fat-15.20 grams)|
|Vegetable oil spray
||¼ teaspoon salt (optional)
|1 cup quick cooking oats
||½ cup acceptable margarine,1 stick,room temp.
|1 ½ cups boiling water
||½ cup sugar
|2 cups all-purpose flour
||¾ cup lightly packed brown sugar
|1 teaspoon baking powder
||3 large egg whites
|1 teaspoon baking soda
||¼ cup frozen orange juice concentrate
|1 teaspoon ground cinnamon
||1 teaspoon vanilla extract
|¼ cup acceptable margarine,½ stick
|¾ cup lightly packed brown sugar
|2 tablespoons orange juice concentrate
|½ cup finely chopped walnuts or pecans
Preheat oven to 350 ° F. Grease a 9 x 13-inch cake pan with vegetable
oil spray. In a small bowl, combine oats and boiling water; set aside.
In another bowl, mix flour, baking powder, baking soda, cinnamon and salt.
Set aside. In a large bowl, cream together margarine and sugars until light
and fluffy. Beat in egg whites, orange juice concentrate and vanilla.
Blend in flour mixture alternately with oats, beginning and ending
with flour.Pour into greased pan and bake 25 to 30 minutes, or until
cake springs back when lightly pressed. Remove cake from oven and preheat
broiler. To make the topping, combine margarine, brown sugar and
orange juice concentrate in a small saucepan. Bring to a boil and cook
1 minute over medium-high heat, stirring constantly. Remove from heat and
stir in nuts. Spread topping evenly over warm cake; place under broiler
for 1 minute, or until golden brown. Topping can burn easily.
Watch it carefully! Allow to cool on rack before cutting. ENJOY