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Butterscotch Pound Cake




Source of Recipe


Cooking With Paula Deen


List of Ingredients




1 1/2 cups butter, softened
1 (8oz) pkg cream cheese, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
2 tsp vanilla extract
1 cup toasted chopped pecans
1 (11 oz) pkg butterscotch morsels

Recipe



Preheat oven to 325°. Grease and flour 2 (9x5 inch) loaf pans.

In a large bowl, beat butter and cream cheese until creamy. Add sugar; beat until fluffy. Add 2 eggs alternately with 1 cup flour; beat at low speed, blending well after each addition. Repeat procedure with remaining eggs and flour. Stir in vanilla, pecans, and butterscotch morsels.

Pour batter into prepared pans. Bake for 1 hour and 15 minutes or until a tester inserted in the center comes out clean. Cool in pans for 15 minutes. Remove from pans; let cool completely on wire racks.