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Butterscotch Chip Oatmeal Cake

Makes: 20 servings
Prep 25 mins Stand 10 mins Bake 40 mins
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,
  • 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 (g) 32,
  • Cobalamin (Vit. B12) (g) 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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