Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cranberry | 1 cup raw (100g) | 46 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 box Butter Recipe golden cake mix
- 1 cup rolled oats
- 2 tablespoons margarine
- 2 whole eggs
- ⅓ cup water
- 3 tablespoon margarine
- 16 ounce can jellied cranberry sauce
Directions
Preheat oven to 375°F.
Prepare a rectangular cake pan with cooking spray and flour then set aside.
Combine half cup cake mix, oats and two tablespoons margarine in a mixing bowl.
Mix until crumbly then set aside.
Combine remaining cake mix, eggs, water and remaining margarine.
Spread into bottom of prepared pan.
In another mixing bowl mix cranberry sauce until smooth then spread over base in pan.
Sprinkle with reserved topping and bake for 35 minutes.
Category:Cathy's Recipes
Category:Cobbler Recipes
Category:Recipes using cranberry sauce
Category:Rolled oats Recipes
Category:Egg Recipes