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    Butterscotch Rum Pound Cake


    Source of Recipe


    Internet

    List of Ingredients




    1 (11-ounce) package or 1 2/3 cups NESTLÉ® TOLL HOUSE®
    Butterscotch
    Flavored Morsels, divided use
    1 (18.25-ounce) package yellow cake mix
    4 large eggs
    3/4 cup sour cream
    1/2 cup milk
    1/2 cup dark rum
    1/4 cup butter or margarine, softened
    1 cup finely chopped walnuts or pecans
    Glaze (recipe follows)
    Chopped nuts (optional)

    Recipe



    PREHEAT oven to 350° F. Grease 10-inch bundt pan.
    MICROWAVE 1 1/3 cups morsels in medium, microwave-safe bowl on
    MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at
    additional 10- to 20-second intervals, stirring until smooth; cool to room
    temperature.

    COMBINE cake mix, eggs, sour cream, milk, rum, butter and melted
    morsels in large mixer bowl. Beat on low speed just until
    moistened.
    Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into
    prepared bundt pan.

    BAKE for 50 to 60 minutes or until wooden pick inserted in cake
    comes out clean. Cool in pan on wire rack for 20 minutes. Invert
    onto wire rack to cool completely; transfer to serving platter.
    Pour Glaze over cake; sprinkle with chopped nuts.

    FOR GLAZE: MICROWAVE remaining morsels and 1 to 2 tablespoons
    milk in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30
    seconds; stir. Microwave at additional 10- to 20-second
    intervals, stirring until smooth. Cool for 5 to 10 minutes.
    Makes 12 servings.
 

 

 

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