Pumpkin Butterscotch Snacking Cake

Date tried: 1-24-05
From: Pamphlet
Submitted by: Mother Crumb

Ingredients
• 4 eggs
• 1 ½ cups light brown sugar, packed
• ½ cup vegetable oil
• 2 cups canned pumpkin (1 15 ounce can)
• 2 ½ cups all-purpose flour (can use 2 cups whole wheat flour and ½ cup all-purpose flour)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 2 cups butterscotch morsels
• 2 cups chopped walnuts or pecans, divided

Directions
1. Grease a 9”x13” pan.
2. Preheat oven to 350 degrees.
3. Beat eggs, brown sugar, oil, and pumpkin together until smooth.
4. Sift dry ingredients together and add to wet mixture. Mix just until blended.
5. Add 1 cup of the nuts. Mix just until blended.
6. Spread batter into pan.
7. Sprinkle with the morsels and the remaining 1 cup of the nuts.
8. Bake at 350 degrees for 40 to 45 minutes.
9. Cool in pan on wire rack.