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.