This Caramel Picnic Cake truly is a great cake to take on a picnic that has less fat and calories but great taste.
1/4 cup toasted nuts
2 cups flour
2-1/4 teaspoons baking powder
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
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. Serve with caramel sauce, if desired.
Recipe makes 16 servings.
Serving size: 1 serving
Calories: 148; Total Fat: 5g; Cholesterol: 8mg; Sodium: 127mg; Carbohydrates: 22g; Fiber: 1g; Protein: 3g
You may also enjoy...
Share This Page