August 11, 2009

Butterscotch Bark Cake

My mom would often make this when I was a kid. Named for the bark-like designs in the frosting you make with the tines of a fork, this cake is perfect for picnics or potlucks-- you don't need a fork as you just slice it into bars and hand it out. (Below is my son's first post-Covid birthday party when he requested this cake and we did exactly that, starting with his very own piece in which we stuck his candles.) With butterscotch melted into the cake batter, and chocolate chips in the frosting that don't entirely get melted in the mixing it's an easy, delicious standby treat that I love having in the fridge. 

Butterscotch Bark Cake   


1 C quick-cooking oats
6 oz. butterscotch chips 
3/4 C sugar 
1/2 C brown sugar 
12 C butter 
2 eggs 
1 1/2 C flour 
1 t baking soda 
1/2 t salt 
1/2 C raisins 
1/2 C nuts (I leave these out) 

Preheat oven to 350. Combine 1 1/2 C boiling water and oats. Let stand.

Melt butterscotch chips over hot (not boiling) water. Set aside.

Combine sugars and butter. Beat well. Beat in eggs. Blend in oats and butterscotch. Add flour, soda, and salt. Beat well. Add raisins and nuts, if using.

Pour into greased 9 x 13" pan. Bake 25 - 35 minutes. Let cool completely before frosting.


1/4 C milk 
2 T butter 
1/2 t salt 
6 oz. semisweet chips 
1 t vanilla 
1 1/2 C confectioner's sugar

Put chips, vanilla, and sugar in large mixing bowl.

Combine milk, butter, and salt. Bring just to a boil. Pour over chips vanilla, and sugar in mixing bowl and start beating immediately (the idea is that the chips will mostly but not completely melt into the frosting). If frosting is too stiff, add more milk; if too soft, add more confectioner's sugar. Beat until almost smooth. Spread on cooled cake and make bark designs with a fork. Store in the refrigerator.

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