Butterscotch Chip Oatmeal Cake | Midwest Living

Butterscotch Chip Oatmeal Cake

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Butterscotch Chip Oatmeal Cake

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  • Makes: 20 servings
  • Prep 25 mins
  • Stand 10 mins
  • Bake 40 mins

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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, Fat, total (g) 13, chol. (mg) 33, sat. fat (g) 6, cal. (kcal) 294, pro. (g) 4, Fat () 3, carb. (g) 43, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, vit. A (IU) 146, Riboflavin (mg) 0, Thiamin (mg) 0, iron (mg) 2, calcium (mg) 30, sugar (g) 30, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, Folate (µg) 32, Potassium (mg) 134, Polyunsaturated fat (g) 3, sodium (mg) 167, Monosaturated fat (g) 4, Starch () 1, Other Carb () 2, Trans fatty acid (g) 0, vit. C (mg) 0

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