Scotch Nut Oatmeal Cake
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Butterscotch chips||1⁄4 Cup (4 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Quick-cooking oatmeal||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), cut up|
|Sugar||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking soda||1⁄2 Teaspoon|
In 8-inch round glass baking dish, melt 2 tablespoons butter on HI (max. power) 45 seconds.
Mix together brown sugar, butterscotch chips, and nuts.
Spread evenly in bottom of dish, place small glass in center, open end up.
Heat water in glass mixing bowl on HI (max. power) 2 minutes, or until water boils.
Stir in oats.
Add butter pieces and let stand until butter is softened.
Beat in sugars and egg.
Stir in remaining ingredients just until blended.
Pour over nut mixture in baking dish.
Cook on HI (max. power) 6 1/2 to 7 1/2 minutes, or until cake springs back when lightly touched near center.
Rotate dish during cooking if cake seems to be rising unevenly.
Let stand 5 minutes to cool.
Invert on serving plate and serve warm or chilled.
Serving size: Complete recipe
Calories 2814 Calories from Fat 1073
% Daily Value*
Total Fat 122 g187%
Saturated Fat 50.6 g253.1%
Trans Fat 0 g
Cholesterol 397.3 mg132.4%
Sodium 1899.4 mg79.1%
Total Carbohydrates 412 g137.3%
Dietary Fiber 17 g68.1%
Sugars 265.8 g
Protein 37 g74.5%
Vitamin A 48.8% Vitamin C 0.45%
Calcium 32.3% Iron 58.2%
*Based on a 2000 Calorie diet