This velvety cake is flavored with sour
cream, dark rum and butterscotch morsels. A drizzle of butterscotch
glaze is the crowning touch.
Butterscotch
Rum Pound Cake
1 (11-ounce) package or
1 2/3 cups NESTLÉ® 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. 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,
stirring until smooth; cool to room temperature.
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.
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.
For Glaze: Microwave remaining
morsels and 1 to 2 tablespoons milk in small, microwave-safe
bowl on MEDIUM-HIGH (70%) power for 30 seconds; stir. Microwave
at additional 10- to 20-second intervals, stirring until smooth.
Cool for 5 to 10 minutes.
Makes 12 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
