15 minutes to prepare and 25 minutes to bake. Butter a 9 x 13 inch baking dish - preheat oven to 350 degrees. 1 c. packed brown sugar
1/2 c. melted butter
2 eggs
2/3 c. firm plain yogurt
1/2 tsp. vanilla extract
1 c. white flour
1 c. whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1 1/2 c. rolled oats In a large mixing bowl combine brown sugar and melted butter - beat well - add the eggs one at a time - beat in yogurt and vanilla until well blended. Sift together flours, soda, powder, salt and spices. Add the flour mixture and the oats. Stir and mix well. Turn into a well buttered 9 x 13 inch oblong baking dish. Spread evenly. Bake about 25 minutes - test for doneness - do not over bake. ICING: 2 tbsp. orange juice concentrate
2 tbsp. apricot jam
1 stick butter
2 c. confectioners' sugar
Milk Soften butter, beat in orange juice and jam. Blend well and add confectioners' sugar and milk as needed to make spreading consistency. Ice cooled cake. | 
