OATMEAL NUT SNACK CAKE
WITH MAPLE BUTTERCREAM FROSTING

1 1/2 cups quick-cooking oats
1 1/4 cups boiling water
1/2 cup margarine or butter, softened
1 1/2 cups firmly packed brown sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts

Grease and flour 13x9x2-inch baking pan.

Combine oats and boiling water in medium bowl. Let stand 10 minutes.

Place margarine, brown sugar, and eggs in large bowl. Beat with electric mixer on Speed 2 about 30 seconds, or until blended. Beat on Speed 6 about 1 minute, or until smooth and creamy.

Add flour, baking soda, baking powder, cinnamon, and salt. Beat on Speed 2 about 30 seconds, or until blended. Beat on Speed 6 about 1 minute, or until well mixed.

Add oatmeal. Beat on Speed 2 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 degrees F 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.

BUTTERCREAM FROSTING:
1/4 cup butter, softened
1/2 teaspoon vanilla
2 tablespoons low fat milk
2 cups powdered sugar

Place all ingredients in large bowl. Beat on Speed 6 for 30 to 60 seconds, or until smooth and creamy.

VARIATION:

MAPLE BUTTERCREAM FROSTING:
Add 1/4 teaspoon maple extract.

Yield: 16 servings (frosting for 13x9x2-inch cake)
Source: Kitchenaid