This velvety cake is flavored with sourcream, dark rum and butterscotch morsels. A drizzle of butterscotchglaze is the crowning touch.
Recipe: Butterscotch RumPound Cake
1 (11-ounce) package or 1 2/3 cupsNESTL ® 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)
Preheat oven to 350°F (175°C).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, stirringuntil smooth; cool to room temperature.
Combine cake mix, eggs, sour cream, milk,rum, butter and melted morsels in large mixer bowl. Beat on lowspeed 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 woodenpick inserted in cake comes out clean. Cool in pan on wire rackfor 20 minutes. Invert onto wire rack to cool completely; transferto serving platter. Pour Glaze over cake; sprinkle with choppednuts.
For Glaze: Microwave remaining morselsand 1 to 2 tablespoons milk in small, microwave-safe bowl onMEDIUM-HIGH (70%) power for 30 seconds; stir. Microwave at additional10- to 20-second intervals, stirring until smooth. Cool for 5to 10 minutes.
Makes 12 servings.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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