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Pumpkin Oatmeal Snack Cake Ice Cream Sundaemakes 9 servings.not too much nutritional information was provided but my guess is that its about 150 calories with the icing, and add an additional 40 calories with volume ice cream, or add 100 with banana ice cream. Make this with Volume Ice Cream or Banana Ice cream  
Cake Ingredients:
1 cup (3 ounces) quick-cooking oats*3/4 cup water, room temperature3/4 cup (3 3/4 ounces) unbleached all-purpose flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 cup pumpkin4 tablespoons (1/2 stick) unsalted butter, softened1/2 cup (3 1/2 ounces) granulated sugar 1/2 cup packed (3 1/2 ounces) dark brown sugar1 large egg, room temperature1/2 teaspoon vanilla extract Broiled Icing Ingredients:1/4 cup packed (1 3/4 ounces) dark brown sugar1/2 teaspoon cinnamon3 tablespoons unsalted butter, melted and cooled3 tablespoons milk3/4 cup sweetened shredded coconut1/2 cup (2 1/2 ounces) pecans, chopped
*there are healthier substitutes but they might not turn out well. applesauce is a known alternative for butter, and sweetener could be used to replace sugar. 
Directions:
Make the cake: Preheat oven to 350 degrees. Create a foil sling for an 8-inch square pan: cut two 16-inch lengths of foil and fold them to widths of 5 inches each. Fit foil pieces into baking dish, one overlapping the other, pushing them into corners and up sides of pan; allow excess to overhang pan edges. Cut two more pieces of the same size and arrange them in the same way, except perpendicular to the first two. This creates a sling that will help you remove the cake after baking and cooling. Spray foil lightly with nonstick cooking spray. 
Combine the oats, pumpkin puree, and water in medium bowl and let sit until water is absorbed, about 5 minutes. In another medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
In a separate large bowl, cream together the butter and sugars for a few minutes until the mixture resembles damp sand (scraping down the bowl as needed). Add the egg and vanilla and mix until combined. Add the flour mixture in 2 batches, mixing until just incorporated after each addition. Add the oat mixture and mix until just combined. Stir the mixture by hand to make sure everything is combined.
Glop the batter into the prepared pan and tap it against the counter a few times to ditch any air bubbles. Smooth the surface with a spatula. Bake the cake, rotating halfway through baking, until a toothpick inserted into center comes out with few moist crumbs attached, about 28 to 32 minutes. Let the cake cool in the pan for about 10 minutes while you mix the icing.
Make the icing: Move the oven rack to around 9 inches away from the broiler heating element and preheat the broiler. In a medium bowl, whisk together the brown sugar, cinnamon, melted butter, and milk. Stir in the coconut and pecans before spreading mixture evenly over the top of the cake. Broil the cake, keeping a close eye on it and rotating as needed, until topping is bubbling and golden, about 3 to 5 minutes. Let the cake cool in pan for 1 hour. Use the sling to pull the cake gently out of the pan. Cut it into squares and transfer to a platter or serving plates; discard the foil.
*ATK’s notes: Do not use old-fashioned or instant oats for this recipe. Be sure to use a metal baking dish; glass pans are not recommended when broiling. A vertical sawing motion with a serrated knife works best for cutting through the crunchy icing and tender crumb.
Volume Ice Cream(Makes 1 huge serving)
Ingredients 
1/4 tsp pure vanilla extract
very scant 1/16 tsp salt (don’t omit)
sweetener (such as 1 stevia packet or 1T sugar)
1 cup almond milk (I used unsweetened Silk. See below for substitution notes.)
optional: add-ins such as fruit, peanut butter, or extracts
Directions
Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk.)
This ice cream—when made with almond milk—has a very light texture (perfect for summer). For a creamier texture that’s more like real ice cream, try using at least 1/4c canned coconut milk (or maybe even creamer?). You can, of course, also sub other non-dairy milks for the almond. But if you do this, play around with the amount of vanilla extract, sweetener, and add-ins. (For example, an already-sweetened milk will probably need less added sweetener.) To make it look like real ice cream, see the “ice cream trick” here.Nutritional Info for volume ice cream:Calories: 40Fat grams: 3Sugar grams: 0 

Pumpkin Oatmeal Snack Cake Ice Cream Sundae
makes 9 servings.
not too much nutritional information was provided but my guess is that its about 150 calories with the icing, and add an additional 40 calories with volume ice cream, or add 100 with banana ice cream.

Make this with Volume Ice Cream or Banana Ice cream  

Cake Ingredients:

1 cup (3 ounces) quick-cooking oats*
3/4 cup water, room temperature
3/4 cup (3 3/4 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup pumpkin
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup (3 1/2 ounces) granulated sugar 
1/2 cup packed (3 1/2 ounces) dark brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract 

Broiled Icing Ingredients:
1/4 cup packed (1 3/4 ounces) dark brown sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted and cooled
3 tablespoons milk
3/4 cup sweetened shredded coconut
1/2 cup (2 1/2 ounces) pecans, chopped

*there are healthier substitutes but they might not turn out well. applesauce is a known alternative for butter, and sweetener could be used to replace sugar.
 

Directions:

  • Make the cake: Preheat oven to 350 degrees. Create a foil sling for an 8-inch square pan: cut two 16-inch lengths of foil and fold them to widths of 5 inches each. Fit foil pieces into baking dish, one overlapping the other, pushing them into corners and up sides of pan; allow excess to overhang pan edges. Cut two more pieces of the same size and arrange them in the same way, except perpendicular to the first two. This creates a sling that will help you remove the cake after baking and cooling. Spray foil lightly with nonstick cooking spray. 
  • Combine the oats, pumpkin puree, and water in medium bowl and let sit until water is absorbed, about 5 minutes. In another medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
  • In a separate large bowl, cream together the butter and sugars for a few minutes until the mixture resembles damp sand (scraping down the bowl as needed). Add the egg and vanilla and mix until combined. Add the flour mixture in 2 batches, mixing until just incorporated after each addition. Add the oat mixture and mix until just combined. Stir the mixture by hand to make sure everything is combined.
  • Glop the batter into the prepared pan and tap it against the counter a few times to ditch any air bubbles. Smooth the surface with a spatula. Bake the cake, rotating halfway through baking, until a toothpick inserted into center comes out with few moist crumbs attached, about 28 to 32 minutes. Let the cake cool in the pan for about 10 minutes while you mix the icing.
  • Make the icing: Move the oven rack to around 9 inches away from the broiler heating element and preheat the broiler. In a medium bowl, whisk together the brown sugar, cinnamon, melted butter, and milk. Stir in the coconut and pecans before spreading mixture evenly over the top of the cake. Broil the cake, keeping a close eye on it and rotating as needed, until topping is bubbling and golden, about 3 to 5 minutes. Let the cake cool in pan for 1 hour. Use the sling to pull the cake gently out of the pan. Cut it into squares and transfer to a platter or serving plates; discard the foil.
  • *ATK’s notes: Do not use old-fashioned or instant oats for this recipe. Be sure to use a metal baking dish; glass pans are not recommended when broiling. A vertical sawing motion with a serrated knife works best for cutting through the crunchy icing and tender crumb.

Volume Ice Cream
(Makes 1 huge serving)

Ingredients 

  • 1/4 tsp pure vanilla extract
  • very scant 1/16 tsp salt (don’t omit)
  • sweetener (such as 1 stevia packet or 1T sugar)
  • 1 cup almond milk (I used unsweetened Silk. See below for substitution notes.)
  • optional: add-ins such as fruit, peanut butter, or extracts

Directions

  • Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk.)
  • This ice cream—when made with almond milk—has a very light texture (perfect for summer). For a creamier texture that’s more like real ice cream, try using at least 1/4c canned coconut milk (or maybe even creamer?). You can, of course, also sub other non-dairy milks for the almond. But if you do this, play around with the amount of vanilla extract, sweetener, and add-ins. (For example, an already-sweetened milk will probably need less added sweetener.) To make it look like real ice cream, see the “ice cream trick” here.

    Nutritional Info for volume ice cream:
    Calories: 40
    Fat grams: 3
    Sugar grams: 0 

(Source: bakeddd, via tired-of-excuses)