BUTTERSCOTCH CAKE FOR FOODIE FRIDAY

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Thank you to Michael for hosting this very popular (and delicious!) party each week.




I don't post anything for Foodie Friday very often. I enjoy baking something occasionally, and I love to cook for family holiday celebrations. But, after years of every-night cooking for a picky and unappreciative audience, I pretty much gave that up when the children left home. Every once-in-awhile, though, I get in the mood to bake something.

BUTTERSCOTCH CAKE

1 cup sugar

1 cup brown sugar

4 eggs, beaten

1 cup vegetable oil                                                    

1 and 1/2 cups self-rising flour

1 teaspoon vanilla extract

2 cups pecans, chopped

1 cup butterscotch chips

Preheat oven to 350 degrees.

Lightly grease and flour a 9"x13" baking dish.

Stir together sugar, brown sugar, eggs and oil in medium bowl until smooth.

Stir in flour and vanilla.

Add pecans and stir until evenly mixed.

Soon into prepared pan and bake for 35-40 minutes.

Serve with a scoop of vanilla ice cream.  

(Or if you feel decadent, have some with your morning coffee.)

This blue bowl is a family heirloom. It has been serving up cookie dough for at least 80 years!

 

In the interest of full disclosure: We were so eager to taste this, (oink, oink) we cut it before it was cool, so it's not a neat little square. And, we didn't have any ice cream, tonight... but we'll remedy that tomorrow!