KitchenAid KHM720 Instrucciones Y Recetas página 15

Oatmeal-Nut Snack Cake
1_/2 cups (375 mL) quick-
cooking oats
1_/_ cups (300 mL)
boiling water
_/2 cup (125 mL)
margarine or butter,
softened
1_/2 cups (375 mL) firmly
packed brown sugar
2 eggs
1_/2 cups (375 mL)
all-purpose flour
1 tsp (5 mL) baking
soda
_/2 tsp (2 mL) baking
powder
1 tsp (5 mL) cinnamon
% tsp (1 mL) salt
_/2 cup (125 mL)
chopped walnuts
Grease and flour 13" x 9" x 2" (33 cm x 23 cm x 5 cm)
baking pan. Combine oats and boiling water in medium
bowl. Let stand 10 minutes.
Place margarine, brown sugar, and eggs in large bowl.
Beat on Speed 1 about 30 seconds, or until blended. Beat
/
on Speed 5 about 1 minute, or until smooth and creamy.
Add flour, baking soda, baking powder, cinnamon, and
salt. Beat on Speed 1 about 30 seconds, or until blended.
Beat on Speed 5 about 1 minute, or until well mixed.
Add oatmeal. Beat on Speed 1 about 30 seconds, or
until combined. Add walnuts. Beat on Speed 1 about
10 seconds, or until combined.
Spread batter in pan. Bake at 350°F (180°C) for 30 to
35 minutes, or until toothpick inserted in center comes
out clean. Cool completely. Frost with Maple Buttercream
Frosting (see below), if desired.
Yield: 16 servings.
Per serving: About 235 cal., 4 g protein, 35 g carb,
9 g total fat, 2 g saturated fat, 27 mg cholesterol,
206 mg sodium.
Buttercream Frosting
% cup (50 mL) butter,
softened
_/2 tsp (2 mL) vanilla
2 tbs (25 mL) towfat
milk
2 cups (500 mL)
powdered sugar
Place all ingredients in large bowl. Beat on Speed 5 for
30 to 60 seconds, or until smooth and creamy.
Yield: 16 servings (frosting for 13" x 9" x 2" [33 cm x
23 cm x 5 cm] cake).
Per serving: About 75 cal., 0 g protein, 13 g carb,
3 g total fat, 2 g saturated fat, 8 mg cholesterol, 30 mg
sodium.
VARIATION:
Maple Buttercrearn Frosting
Add 1/4
tsp (1 mL) maple extract.
Yield: 16 servings (frosting for 13" x 9" x 2" [33 cm x
23 cm x 5 cm] cake).
Per serving: About 75 cal., 0 g protein, 13 g carb,
3 g total fat, 2 g saturated fat, 8 mg cholesterol, 30 mg
sodium.
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