Rolled Wheat Spice Cake

Rolled Wheat Spice Cake A family favorite from Frances Russell, Garden City. Cake: 1 cup rolled wheat* 1 1/2 cups boiling water 3/4 cup granulated sugar 1 cup brown sugar 1/2 cup margarine 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon soda 1/4 teaspoon nutmeg 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 teaspoon vanilla Topping: (Optional) 1/2 cup brown sugar 1/4 cup margarine 3 tablespoons 1% milk 1/2 cup chopped pecans 3/4 cup coconut Preheat oven to 350�F. Lightly coat 13 x 9-inch pan with cooking spray. Soak rolled wheat in boiling water 15 minutes. Beat together granulated sugar, brown sugar, margarine, and eggs until fluffy. Stir together flour, soda, nutmeg, salt and cinnamon. Add to mixture with rolled wheat and vanilla; mix until blended. Pour batter into prepared pan. Bake 30-35 minutes or until cake is done. If desired, in small saucepan, combine topping ingredients. Cook until mixture boils, stirring constantly. Spread over warm cake; broil 2 minutes or until lightly browned. Watch carefully to avoid over-browning. Makes 18 servings. Variations: In cake, substitute 1 1/2 cups hot orange juice for 1 1/2 cups boiling water. In topping, substitute 3 tablespoons orange juice for 3 tablespoons milk. *Old Fashioned Oats may be substituted in equal proportions for rolled wheat. Rolled Wheat can be found in supermarkets, food cooperatives, health food stores or may be ordered from the American White Wheat Producers Association, P.O. Box 326, Atchison, KS 66002. Phone: 1-800-372-4422. Nutritional Analysis: One serving without topping provides 166 calories, 2 g protein, 28 g carbohydrates, 6 g fat, 24 mg cholesterol, 1 g dietary fiber, 16 mg calcium, 67 mg potassium and 189 mg sodium.

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