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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Oatmeal Chocolate Cake

Source: dLife

This not-too-sweet snack cake made with oatmeal and chocolate.

Nutrition Facts

Makes 24 servings
Amount Per Serving

Calories	156.2

Total Carbs	24.7 g

Dietary Fiber	0.6 g

Sugars	13.1 g

Total Fat	5.5 g

Saturated Fat	1.6 g

Unsaturated Fat	0.1 g

Potassium	19.2 mg

Protein	2.3 g

Sodium	97.8 mg

Dietary Exchanges 5.5 Fat, 0.0 Meat, 0.9 Other Carbs, 0.5 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup cold water 1.0
1 cup Oats, rolled, old fashioned 1.0
1 cup packed light brown sugar 0.5
0 1/2 cup sugar 0.5
0 1/2 cup margarine 1.0
1 each eggs 2.0
2 each egg whites 1.5
1 1/2 cup white all purpose flour 1.0
1 tsp baking soda 1.0
1 tbsp unsweetened cocoa powder 0.5
0 1/2 cup semi sweet chocolate chips

Directions

Preheat oven to 350ºF. Coat a 13x9x2-inch baking pan with nonstick baking spray.
In a large bowl pour the boiling water over the oatmeal, and let stand for 10 minutes.
Add the brown sugar, sugar, and margarine, and stir until margarine melts. Add the egg and egg whites. Combine well.
In a small bowl, combine the flour, baking soda, and cocoa.
Add the dry ingredients to the sugar mixture, mixing well. Stir in the chocolate chips.
Pour into prepared pan, and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Do not over bake. Let cool before serving.