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Oatmeal Spice Cake

Oatmeal Spice Cake

Desserts

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Vegetarian

Nutrition

500 calories or less

Cook Time

60 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Cake ingredients:

1 cup oatmeal instant
1 1⁄2 cups water boiling
3⁄4 cup margarine or butter
1⁄2 cup lentil purée
2 eggs lightly beaten
1 cup sugar brown
1 cup sugar
pinch salt
1 tsp baking soda
1 tsp cinnamon ground
1 tsp vanilla extract
1 tsp ground nutmeg
1 3⁄4 cups flour unbleached white

Topping ingredients:

6 tbsp melted butter
1⁄2 cup sugar
1⁄4 cup sweetened condensed milk
1 tsp vanilla extract
1 cup coconut shredded
1 cup nuts chopped

Instructions

*Preparing lentil purée: Add 2 ½ times the amount of water as lentils. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or purée lentils with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.
Preheat oven to 350°F.
Stir together boiling water, oatmeal and butter. Let stand until margarine melts. Mix with remaining cake ingredients.
Pour batter into a greased and floured 13 x 9-inch baking pan and bake for about 45 minutes or until cake springs back when lightly touched. Cool slightly in pan.
Heat all topping ingredients in a saucepan; do not boil.
Spread topping evenly over the cake. Place it under broiler, 4 to 6 inches from heat, and broil until topping is hot and slightly brown. Watch very carefully to avoid burning.