1 1/4 cups boiling
water
1 cup Quaker® Oats (quick or old fashioned, uncooked)
5 tablespoons margarine or butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
2 large egg whites or 1 large egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon salt (optional) Topping:
1/2 cup shredded coconut
1/2 cup firmly packed brown sugar
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
3 tablespoons fat-free milk
2 tablespoons margarine or butter, melted
Heat oven to 350°F.
Lightly grease and flour 8 or 9-inch square baking pan.
For cake, pour boiling
water over oats in medium bowl; mix well.
In large bowl, beat margarine
and sugars until well blended. Add egg whites and vanilla; beat
well. Add reserved oat mixture and combined flour, baking soda,
cinnamon, nutmeg and, if desired, salt; mix well.
Pour batter into pan.
Bake 55 to 65 minutes
(8-inch pan) or 50 to 60 minutes (9-inch pan) or until wooden
pick inserted in center comes out clean. Transfer cake in pan
to wire rack.
For topping, combine all
ingredients in small bowl; mix well. Spread evenly over top of
warm cake.
Broil about 4-inches from
heat 1 to 2 minutes or until topping is bubbly. Watch closely;
topping burns easily.
Cool cake in pan on wire
rack. Store tightly covered at room temperature.
Makes 12 servings.
Nutrition Information:
1/12 of recipe. Calories 360, Calories From Fat 80, Total Fat
9g, Saturated Fat 2.5g, Cholesterol 0mg, Sodium 220mg, Total
Carbohydrates 64g, Dietary Fiber 2g, Protein 4g.
Recipe provided courtesy of The Quaker Oats Company.
