Oatmeal Cake with Caramel Icing

from Taste of Home's "Healthy Cooking"

Oatmeal Cake with Caramel Icing: serves 20 ( 6 points +)

• 1-1/4 c. boiling water
• 1 c. quick cooking oats
• 1/4 c. butter, softened
• 1 c. packed brown sugar
• 1/2 c. sugar
• 2 eggs
• 1/4 c. unsweetened applesauce
• 1 tsp. vanilla
• 1-1/2 c. flour
• 2 tsp. baking powder
• 3/4 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. ground nutmeg

Icing:

• 1/2 c. packed brown sugar
• 1/4 c. light stick butter, cubed
• 1/4 c. skim milk
• 1/2 tsp. vanilla
• 1/8 tsp.salt
• 1-1/2 c. powdered sugar. ( you may need to add a little more powdered sugar to thicken)

In a small bowl, pour the boiling water over the oats. Stir. Let stand 10 minutes.
Meanwhile, in a large bowl, beat the butter and sugars until crumbly. Add eggs, one at a time. Beat in applesauce and vanilla. Combine the flour with remaining ingredients. Add to the creamed mixture. Stir in the oats. Spread in a 13 x 9 pan coated with cooking spray. Bake at 350 for 18-22 minutes or until a toothpick inserted near the center comes out with moist crumbs. Do not overbake.
Cool completely on a wire rack.

For icing, melt butter with brown sugar in a saucepan. Bring to a boil. Cook and stir 1 minute. Gradually add milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat. Stir in vanilla and salt. Whisk in powdered sugar until smooth. Frost cooled cake. Let stand until set.