Butterscotch Bark Cake

Another family favorite, my mother made this during the holidays when I was young. Oddly enough, I never liked it much then, but at some point it became yummy and I added it to my own repertoire. Unfortunately you can't get butterscotch chips readily in England, so I had to order mine from a lovely little company called Skyco which brings in great American and Canadian products, at a price! But the customer service and quick delivery is worth it every time.

Anyway, I ordered the chips, received them, poured them in the jar and promptly forgot about them with everything else going on! So, no butterscotch bark cake for Christmas. I finally got around to making this cake today, though!

Don't be put off by the long list of ingredients, it's not very labor intensive and is actually quite fun to put together. The frosting is optional, really the cake is great without it. I find it too sweet with the icing sugar so I've been trying to adapt it.


Butterscotch Bark Cake
Cake

1 1/2 c.boiling water

1 c. quick oats

6oz. pkg. butterscotch morsels (or substitue toffee pieces)

3/4 c. sugar

1/2 c. packed brown sugar

1/2 c. shortening

2 eggs

1 1/2 c. flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

3/4 c. raisins

1/2 c. chopped nuts (not the human variety, optional)

Frosting>/u>

1/4 c. milk

2 tbsp. butter

1/8 tsp. salt

1-2 tsp. milk

6oz. chocolate chips

1 tsp. vanilla

1 1/2 c. sifted powdered sugar (icing sugar)

• Combine boiling water and quick oats, let stand


• Melt butterscotch over hot water, set aside


• Combine in bowl sugar,brown sugar and shortening- beat well. Beat in eggs, blend in oats mixture and melted butterscotch



• Sift together and blend in flour, baking soda,salt,cinnamon and nutmeg. Stir in raisins and nuts



• Pour into 13x9" glass baking dish,bake at 350' for 35-40 minutes.


• Meanwhile, for frosting combine the 1/4c. milk,butter and salt in small saucepan. Bring just to a boil over medium heat. Remove from heat and add chocolate chips and vanilla. Stir until chips melt, blend in powdered sugar gradually stir in milk until becomes soft, spreading consistency.



• Remove cake from oven, cool 15-20 minutes- spread with frosting, pull fork tines through frosting in wavy lines to create bark look