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Butterscotch Rum Pound Cake




Source of Recipe


internet






List of Ingredients



• 1 2/3 cups (11 oz pkg) butterscotch flavored morsels, divided
  
• 1 pkg (18.25 oz) yellow cake mix
  
• 4 large eggs
  
• 3/4 cup sour cream
  
• 1/2 cup milk
  
• 1/2 cup dark rum
  
• 1/4 cup butter, softened
  
• 1 cup finely chopped walnuts or pecans
  
• Glaze (recipe follows)
  
• chopped nuts, optional
  






Instructions



1. Preheat oven to 350 degrees. Grease 10" bundt pan.
   
2. Microwave 1 1/3 cups morsels in medium, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Cool to room temperature.
   
3. 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.
   
4. 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.
   
5. FOR GLAZE: Microwave remaining morsels and 1 to 2 T milk in small, microwave-safe bowl on MEDIUM-HIGH power for 30 seconds; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Cool for 5 to 10 minutes.