 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This is a nice, not overly sweet cake that doesn't need frosting and is perfect in big squares at a picnic, or for a snack. The oats give it a great texture that holds up well without being tough. You might like to add a cup or so of butterscotch chips to the batter as well as scattered on top of the cake. Ingredients:
1/2 cup butter or 1/2 cup margarine |
1 cup brown sugar, firmly packed |
3 eggs |
1 teaspoon vanilla |
2 cups all-purpose flour, sifted |
1 teaspoon salt |
1 teaspoon baking soda |
1 1/2 cups buttermilk or 1 1/2 cups sour milk |
1 cup rolled oats (uncooked) |
1 cup butterscotch chips, chopped |
1/3 cup chopped nuts |
Directions:
1. Beat together butter and sugar until light and fluffy. Blend in eggs and vanilla. Mix well.
2. Sift together flour, salt, and soda. Add to butter mixture alternately with milk, mixing well after each addition.
3. Stir in oats. Pour into greased 9 x 13 pan.
4. Combine butterscotch and nuts. Sprinkle over top of batter.
5. Bake at 350 (F) about 30-35 minutes. Cool before serving. Will freeze well after cooling.
|
|