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Butterscotch Chip Oatmeal Cake

Makes: 20 servings
Prep: 25 mins Stand: 10 mins Bake: 40 mins
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  • user reviews (1)
Butterscotch Chip Oatmeal Cake
Ingredients
  • 1
    cup quick-cooking rolled oats
  • 1 3/4
    cups boiling water
  • 1
    cup granulated sugar
  • 1
    cup packed brown sugar
  • 1/2
    cup butter, cut up and softened
  • 2
    eggs
  • 1 3/4
    cups all-purpose flour
  • 1
    teaspoon baking soda
  • 1
    teaspoon grated orange peel
  • 1/2
    teaspoon salt
  • 1
    12 ounce package butterscotch-flavor pieces
  • 3/4
    cup chopped pecans
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)
  • Servings Per Recipe 20,
  • Calories 294,
  • Protein (gm) 4,
  • Carbohydrate (gm) 43,
  • Fat, total (gm) 13,
  • Cholesterol (mg) 33,
  • Saturated fat (gm) 6,
  • Monosaturated fat (gm) 4,
  • Polyunsaturated fat (gm) 3,
  • Dietary Fiber, total (gm) 2,
  • Sugar, total (gm) 30,
  • Vitamin A (IU) 146,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 32,
  • Cobalamin (Vit. B12) (µg) 0,
  • Sodium (mg) 167,
  • Potassium (mg) 134,
  • Calcium (DV %) 30,
  • Iron (DV %) 2,
  • Starch () 1,
  • Other Carb () 2,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)
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Mary T. wrote:

This is a wonderful cake. I have made the chocolate chip version since 1974. It is exactly the same, except it uses half as many semisweet chocolate chips and simply melts them with the oatmeal and boiling water. I have never seen this recipe in print since, and this adaptation with butterscotch chocolate chips is a great idea. A wonderful lunchbox cake, it will last many days and is delicious.

10/13/2011 12:29:02 PM Report Abuse
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