Butterscotch Picnic Cake

Serves: 16
Total Calories: 259


1/2 cup butter
1 cup brown sugar, packed
3 eggs, beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1 cup quick-cooking oats, uncooked
1 (6-ounce) package butterscotch chips
1/3 cup chopped walnuts


Beat together butter and brown sugar until light and fluffy. Blend in eggs and vanilla; mix well. Whisk together flour, baking soda and salt; add to butter mixture alternately with buttermilk mixing well after each addition. Stir in oats. Pour into a greased 13"x9" baking pan. Combine butterscotch chips and nuts; sprinkle over top. Bake at 350 degrees for 30 to 35 minutes. Cool before serving.

Tip: Vintage tin picnic baskets are terrific…so roomy, they easily tote goodies to & from a picnic, wipe clean in a jiffy and can be found in a variety of colors and fun patterns.

Nutritional Facts:

Serves: 16
Total Calories: 259
Calories from Fat: 101

This Butterscotch Picnic Cake recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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