Swedish Tosca
Cake;
1/2 cup boiling water
1/4 cup rolled oats
1/2 cup firmly packed brown sugar
1/2 cup sugar
3 tbsps. soy margarine
1/2 tsp. almond or coconut extract
1 cup all purpose flour
1/4 cup egg substitute (or 1 egg)
1 tsp. baking powder
1/4 tsp. salt
Topping;
1/4 cup rolled oats
1/4 cup firmly packed brown sugar
1 tbsp. flour
2 tbsps. soy margarine
1/4 cup coconut
2 tbsps. chopped nuts (optional)
2 tbsps. soy milk
1/4 tsp. vanilla
Heat oven to 350 degrees. Spray an 8" square pan with nonstick cooking
spray. Set aside.
In a small bowl, combine the 1/4 oats and boiling water. Let stand 5 minutes.
In a large bowl, combine sugar, 1/2 cup brown sugar, 3 tbsps. margarine,
almond or coconut extract, and egg or egg substitute. Beat well. Add
oat mixture, neat 2 minutes at medium speed. Lightly spoon flour into
a measuring cup, level off. Add 1 cup flour, baking powder, and salt.
Beat an additional 2 minutes. Pour into sprayed baking dish.
Bake at 350 degrees for 25 to 30 minutes or until toothpick comes out clean.
Meanwhile, in a small bowl, combine 1/4 cup oats, 1/4 cup brown
sugar, and 1 tbsp. flour. Mix well. With pastry blender or fork, cut in
2 tbsps. margarine until crumbly. Stir in coconut and nuts if using them.
Add milk and vanilla, and mix well.
Spread topping over hot cake. Broil 5 to 7 inches from heat for 2 to 3
minutes, be careful not to burn the cake. Do so until bubbly and
golden. Cool slightly on wire rack, serve warm.
Makes 9 servings.
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