Ingredients:
1/4 cup nuts, toasted
2 cups flour
2-1/4 teaspoons baking powder
Pinch salt
1/2 cup sugar plus 2 tablespoons, divided use
1/4 cup ( 1/2 stick) butter, softened
1/2 cup unsweetened applesauce
2/3 cup low-fat (1 percent) milk
1 teaspoon vanilla extract
1/2 cup liquid egg substitute
1/4 cup old-fashioned rolled oats

Directions:
Preheat oven to 350 degrees. Coat a 9-inch-square pan or baking dish with nonstick cooking spray and set aside.

Spread the nuts on a baking sheet and place in oven for 5 to 7 minutes. Watch them carefully as they burn easily. Set aside.

In a large bowl, combine the flour, baking powder, salt and all but 2 tablespoons of the sugar. Blend the butter into the mixture using a pastry blender or your fingers until it is the consistency of fine gravel. Add the applesauce, milk and vanilla and stir just enough to moisten the dry ingredients. Add the egg substitute, nuts and dry oatmeal and stir vigorously for 1 minute.

Spoon the mixture into the prepared pan and sprinkle the remaining 2 tablespoons of sugar evenly over the top. Bake in the preheated oven for 30 minutes or until a knife inserted in the cake comes out clean.

Recipe makes 16 servings Caramel Picnic Cake.

Each serving contains approximately:
148 calories, 5 grams fat, 8 milligrams cholesterol, 127 milligrams sodium, 22 grams carbohydrates, 3 grams protein and 1 gram fiber.

Back to Cake Recipe Collection