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Recipe submitted by: Naomi

PEACHY SNACK CAKE
naomi@acrllc.com
3 cups Kellogg's Raisin Bran cereal, divided
1/4 cup firmly packed brown sugar
2 tbsp. margarine, melted
1 cup all-purpose flour
1/4 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup margarine, softened
1/2 cup granulated sugar
2 eggs
1 can (16 oz.) sliced cling peaches, drained, cut into bite size pieces



1. In small bowl, combine 1 1/2 cups cereal, brown sugar and 2 tablespoons
margarine; set aside.
2. Combine flour, salt, baking powder and spices; set aside.
3. In medium-size bowl, beat together 1/4 cup margarine, granulated sugar
and eggs until well combined. Stir in peaches. Add flour mixture and
remaining 1 1/2 cups cereal, stirring until combined. Spread evenly in
greased 9" square baking pan. Sprinkle with prepared topping.
4. Bake in 350º F. oven about 30 minutes or until cake tester comes out
clean. Serve warm or cold. Makes 12 low-sodium servings.
 *This recipe is from “One Million Recipes” CD-Rom located on
http://www.acrllc.com.