Post by Jay on Jun 3, 2005 20:16:12 GMT -6
Butterscotch Rum Pound Cake
A delicious rich pound cake with a twist! The butterscotch morsels
add a nice sweet caramelized flavor to this classic pound cake.
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 (1/2 stick) butter or margarine, softened
1 cup finely chopped walnuts or pecans
Glaze
Chopped nuts (optional)
1. Preheat oven to 350° F. Grease 10-inch bundt pan.
2. 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.
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.
Glaze
1 Microwave remaining morsels and 1 to 2 tablespoons milk in small,
microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds;
stir.
2 Microwave at additional 10- to 20-second intervals, stirring
until smooth. Cool for 5 to 10 minutes.
Servings: 24
Preparation time: 20 minutes
Cooking time: 1 hour
Jay
A delicious rich pound cake with a twist! The butterscotch morsels
add a nice sweet caramelized flavor to this classic pound cake.
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 (1/2 stick) butter or margarine, softened
1 cup finely chopped walnuts or pecans
Glaze
Chopped nuts (optional)
1. Preheat oven to 350° F. Grease 10-inch bundt pan.
2. 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.
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.
Glaze
1 Microwave remaining morsels and 1 to 2 tablespoons milk in small,
microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds;
stir.
2 Microwave at additional 10- to 20-second intervals, stirring
until smooth. Cool for 5 to 10 minutes.
Servings: 24
Preparation time: 20 minutes
Cooking time: 1 hour
Jay