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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Butterscotch Chip Oatmeal Cake
- 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 packagebutterscotch-flavor pieces
- 3/4 cup chopped pecans
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.
- Servings Per Recipe 20,
- cal. (kcal) 294,
- Fat, total (g) 13,
- chol. (mg) 33,
- sat. fat (g) 6,
- carb. (g) 43,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 3,
- Trans fatty acid (g) 0,
- fiber (g) 2,
- sugar (g) 30,
- pro. (g) 4,
- vit. A (IU) 146,
- vit. C (mg) 0,
- 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 (mg) 30,
- iron (mg) 2,
- Starch () 1,
- Other Carb () 2,
- Fat () 3,
- Percent Daily Values are based on a 2,000 calorie diet
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