Butterscotch Rum Pound Cake
Source of Recipe
Internet
List of Ingredients
1 (11-ounce) package or 1 2/3 cups NESTLɮ 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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