The other day as I cleaned the pantry, I was dismayed to find that I had a lot of expired food. I take a certain comfort in emergency preparedness, but clearly the food needs to be rotated more frequently. I threw out dry beans, some crackers and cereal, but I kept canned goods, though perhaps there should be a big pot of goulash soon.
I came up with some expired butterscotch chips that had fallen to the back of the cupboard and decided to make “Oatmeal Scotchies,” the standard package recipe. However, in scanning through the fall cake recipes on the Better Homes and Gardens website, I found a listing for Butterscotch Chip Oatmeal Cake and decided to make that instead. We thought it was delicious. Here’s the recipe:
Butterscotch Chip Oatmeal Cake
1 cup quick-cooking oats
1 ¾ cup boiling water
1 cup granulated sugar
1 cup brown sugar
1 cup butter, cut up and softened
1 ¾ cup flour
1 tsp baking soda
½ tsp salt
1 tsp orange peel
1 12-oz package butterscotch pieces
¾ cup chopped pecans
Pre-heat oven to 350. Grease and flour a 9x13 pan.
Place oats in a large bowl. Pour boiling water over oats and let stand 10 minutes.
Add sugars and butter to the oatmeal and stir until the butter is melted.
Add eggs; blend.
Add combined dry ingredients.
Stir in 1 cup butterscotch pieces.
Sprinkle remaining pieces and pecans over top of cake.
Bake 40 minutes. Serves 20.
If I were to review the cake on the website, here’s how it would read:
I rate this recipe 5 stars. My husband and I both just LOVED it. I thought it was too much sugar, though, especially since butterscotch pieces seem sorta rich to me, so I cut back to 2/3 cup each of white and brown sugar. I like to cut the saturated fat when I bake, so I used egg substitutes, but with my first try I did use butter for the “to-die-for” quality. This moist, dense cake will become a fall standard at our house. (Oh -- and you don't need to grease and flour the pan; a spray worked just great.) KW