Oatmeal Layer Cake With Caramel-Pecan Frosting

[Guest guest]

I made this cake over the weekend and it is wonderful!

 

* Exported from MasterCook *

 

Oatmeal Layer Cake With Caramel-Pecan Frosting

 

Recipe By : Cooking Light, April 1999

Serving Size : 16 Preparation Time :0:00

Categories : Cakes

 

Amount Measure Ingredient -- Preparation Method

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Cooking spray

1 tablespoon all-purpose flour

1 1/3 cups boiling water

1 cup quick-cooking oats

3/4 cup granulated sugar

3/4 cup packed dark brown sugar

1/3 cup vegetable shortening

2 teaspoons vanilla extract

3 large eggs

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup low-fat buttermilk

Caramel-Pecan Frosting (below)

 

These cake layers will not rise as high as those of traditional cakes.

 

1. Preheat oven to 350ø.

 

2. Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not

coat sides of pan), and line bottoms of pans with wax paper. Coat wax paper

with cooking spray, and dust with 1 tablespoon flour.

 

3. Combine water and oats in a medium bowl; let stand 20 minutes. Beat

granulated sugar, brown sugar, shortening, and vanilla at medium speed of a

mixer for 5 minutes. Add eggs, 1 at a time, beating well after each

addition. Add oatmeal, beating until blended.

 

4. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a

knife. Combine 1 1/2 cups flour, baking soda, cinnamon, salt, and nutmeg,

stirring well with a whisk. Add flour mixture to sugar mixture alternately

with buttermilk, beginning and ending with flour mixture.

 

5. Pour batter into prepared pans. Sharply tap pans once on counter to

remove air bubbles. Bake at 350ø for 35 minutes or until a wooden pick

inserted in center comes out clean. Cool in pans 10 minutes on a wire rack;

remove from pans. Remove wax paper. Cool completely on wire rack.

 

6. Place 1 cake layer on a plate; spread layer with 1/2 cup Caramel-Pecan

Frosting, and top with the remaining layer. Spread the remaining frosting

over the top and sides of cake. Store the cake loosely covered in

refrigerator. Yield: 16 servings (serving size: 1 slice).

 

CALORIES 337(25% from fat); FAT 9.3g (sat 3.3g, mono 3.3g, poly l.8g);

PROTEIN 4.lg; CARB6O.lg; FIBER 1g. CHOL49mg; IRON l.4mg; SODIUM 213mg; CALC

52mg

 

Random Notes on Cakes

 

.. We used standard all-purpose flour in these recipes. We found that cake

flour in these lower-fat cakes made the results crumbly and dry.

 

.. Vegetable shortening works great in all the cake recipes except for the

Classic Yellow Layer Cake With Caramel-Pecan Frosting. It requires butter

for the best flavor.

 

.. Tapping the cake pans on the counter after the batter is added helps

remove air bubbles and makes the cakes rise more evenly.

 

.. Overbaking is more of a problem with low-fat cakes than with traditional

ones. Always check for doneness 5 to 10 minutes before the stated time in

the recipe. How do you know when the cake is done? Lightly press it in the

center. If it springs back, it's done. Or you can insert a toothpick in

the center. If it comes out clean, it's done.

 

.. The correct oven temperature is critical for baking. Be sure to use an

oven thermometer-inexpensive metal ones are available at your grocery store.

Tip: Buy the kind you can leave in your oven permanently, and you'll always

know the temperature.

 

.. We used a stand mixer in these recipes, but a hand-held mixer will work

fine.

 

Converted by MC_Buster. KES_25 May 99

 

* Exported from MasterCook *

 

Caramel-Pecan Frosting

 

Recipe By : Cooking Light, April 1999

Serving Size : 1 Preparation Time :0:00

Categories : Cakes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup butter or stick margarine

1/2 cup dark brown sugar

6 tablespoons evaporated fat-free milk

2 teaspoons vanilla extract

3 cups powdered sugar

1/4 cup chopped pecans

 

1. Melt butter in a medium saucepan over medium heat. Add brown sugar.

Cook 3 minutes; stir constantly with a whisk. Add milk, 1 tablespoon at a

time; cook 3 minutes, stirring constantly. Cool. Stir in vanilla. Combine

butter mixture and powdered sugar in a bowl; beat at high speed of a mixer

until smooth. Frost cake as directed; sprinkle with pecans. Yield: 2 cups.

Note: If it's too thick, add 1 tablespoon evaporated fat-free milk.

 

CALORIES: 130 (26% from fat); FAT 3.7g (sat 1.7g, mono I.4g, poly O.4g);

PROTEIN 0.5g;CARB 24.2g; FIBER 0.Ig; CHOL 7mg; IRON 0.2mg; SODIUM 35mg; CALC

20mg

 

Converted by MC_Buster. KES_25 May 99

 

 

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Karen S

ksonness