Ingredients
1-1/4 cups boiling water1 cup quick-cooking oats1/4 cup butter, softened1 cup packed brown sugar1/2 cup sugar2 large eggs, room temperature1/4 cup unsweetened applesauce1 teaspoon vanilla extract1-1/2 cups all-purpose flour2 teaspoons baking powder3/4 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground nutmegICING:1/2 cup packed brown sugar1/4 cup butter, cubed1/4 cup fat-free milk1/2 teaspoon vanilla extract1/8 teaspoon salt1-1/2 cups confectioners’ sugar
Preparation
In a small bowl, pour boiling water over oats; let stand 10 minutes.
Meanwhile, preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a greased 13x9-in. baking pan.
Bake until a toothpick inserted in center comes out with moist crumbs, 18-22 minutes. Cool completely on a wire rack.
For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners’ sugar until smooth. Immediately spread icing over cake. Let stand until set.
