Butterscotch Rum Pound Cake
Source of Recipe
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List of Ingredients
1-2/3 cups (11 oz. pkg.) Nestle Toll House Butterscotch 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 Bicardi dark rum
1/4 cup (1/2 stick) butter or margarine, softened
1 cup finely chopped walnuts or pecans
Glaze, recipe follows
Chopped nuts (optional)Recipe
Preheat oven to 300. In a large bowl, cream together
butter and confectioners sugar; then blend in flour
and salt. Press mixture down in a flat buttered cookie
pan. Bake at 300 for 20 minutes. While crust is baking,
in a medium bowl blend together eggs, sugar, lemon
juice and rind. Pour over crust. Raise temperature to
350 and bake for an additional 15-20 minutes at 350.
Remove from oven and let cool. When cooled, sprinkle
generously with additional powdered sugar.
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