The original recipes for this oatmeal cake used almost twice as much shortening as the revised version, which uses instead a combination of butter and low-fat buttermilk. The sugar is reduced by 1/4, so 1/2 teaspoon more vanilla is added to obtain more perceived sweetness. The amount of nuts and coconut are cut in half. The original recipe used whole milk and eggs. I found this revised recipe in the newspaper.

REVISED OATMEAL CAKE

1 1/2 cups boiling water
1 cup rolled oats
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/4 cup butter, room temperature
1/4 cup low-fat buttermilk
3 egg whites
1 1/2 teaspoons vanilla extract
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
TOPPING:
3 Tablespoons butter
1/4 cup firmly packed brown sugar
2 Tablespoons non-fat milk
1/2 cup chopped pecans or walnuts, or a combination of both
1/2 cup flaked coconut

Preheat oven to 350 degrees F. Coat a 9-x13-inch pan with non-stick cooking spray.

Pour boiling water over the oats and let stand 20 minutes.

In a mixing bowl, beat together the brown sugar, granulated sugar and butter. Beat in buttermilk, egg whites and vanilla.

In a separate bowl, whisk together flour, salt, cinnamon and baking soda.

Stir soaked oats into sugar mixture. Add flour mixture and stir until well combined. Pour batter into prepared pan.

Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Remove cake from oven and increase oven temperature to broil.

FOR TOPPING:
Melt butter in a a small saucepan over low heat. Add brown sugar and milk, stir until mixture omes to a boil. Remove from heat and stir in nuts and coconut. Spread on cake and broil until bubbly, about 1 minute, watching carefully.

Makes 12 servings
Each serving contains approximately: 307 calories; 11 grams of fat; 18 mg cholesterol; 300 mg sodium; 49 g carbohydrate; 4 g protein; 1 g fiber.