Butterscotch Chip Oatmeal Cake

Butterscotch Chip Oatmeal Cake + enlarge image
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17 users rated this recipe an average rating of 3.0
Makes:
20 servings
Prep:
25 mins
Stand:
10 mins
Bake:
40 mins
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Butterscotch Chip Oatmeal Cake

Ingredients
1
cup quick-cooking rolled oats
1 3/4
cups boiling water
1
cup packed brown sugar
1/2
cup butter, cut up and softened
2
eggs
1 3/4
1
teaspoon baking soda
1
teaspoon grated orange peel
1/2
teaspoon salt
1
12 ounce package butterscotch-flavor pieces
3/4

Directions

  1. Preheat oven to 350 degrees F. Place oats in a large bowl. Pour the boiling water over oats; let stand for 10 minutes. Grease and flour a 13x9x2-inch baking pan; set aside.
  2. Add granulated sugar, brown sugar, and butter to oats mixture; stir until butter is melted. Stir in eggs until combined. Stir in flour, baking soda, orange peel, and salt until combined. Stir in 1 cup of the butterscotch pieces.
  3. Pour batter into the prepared pan. Sprinkle with pecans and the remaining butterscotch pieces. Bake in the preheated oven about 40 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.

Nutrition Facts

(Butterscotch Chip Oatmeal Cake)
    Per serving:
  • 294 kcal cal.,
  • 13 g fat
  • (6 g sat. fat,
  • 3 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 33 mg chol.,
  • 167 mg sodium,
  • 43 g carb.,
  • 2 g fiber,
  • 30 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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