---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Oatmeal Cake
 Categories: Diabetic, Cakes, Desserts
      Yield: 16 servings
 
      1 c  All-purpose flour;                  
      3 lg Egg white;@ room temp
      1 ts Baking soda;                      
    1/2 ts Salt;                                    
      1 ts Cinnamon;                                
    1/2 ts Nutmeg;                        
    3/4 c  Water;@ room temp devided
    1/3 c  Dry buttermilk;                 
      1 c  Rolled oats;
    1/4 c  Margarine;@ room temperature   
    1/4 c  Raisins;
    1/4 c  Dark molasses;
           Liquid sugar substitute;
           Equal to 3 tablespoons sugar
 
  Place flour, soda, salt, cinnamon, nutmeg, and dry buttermilk in mixer bowl
  and mix at low speed to blend.  Add margarine, egg whites, molasses,
  sweetener, and 1/2 cup water to flour mixture and beat at medium speed for
  1 minute to mix well. Add 1/4 cup water, oats, and raisins to batter and
  mix at medium speed only until blended.  Spread batter evenly in a 9-inch
  square pan that has been greased with margarine. Bake @ 375 degree f. for
  about 30 minutes, or until a cake tester comes out clean and the cake pulls
  away form the sides of the pan. Cut cake 4 X 4 in 16 equal servings. Food
  Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 104;
CHO:
  14gm; PRO: 3gm; FAT: 3gm; LOW-SODIUM DIET:  Omit salt. Use salt-free
  margarine.
  
  From:  The New Diabetic Cookbook by Mabel Cavaiani Brought to you and yours
  via Nancy O'Brion and her Meal-Master.
 
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