Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Butterscotch Rum Pound Cake
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- #5046
Stop everything. The ultimate dessert has arrived. Get ready for a pound cake that has your favorite butterscotch and a kick of rum, all while being slightly sophisticated.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 package (11 ounce size) butterscotch chips (divided)
1 package (18.25 ounce size) yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup milk, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons milk (for glaze)
1/2 cup dark rum
1/4 cup butter or margarine, softened
1 cup finely chopped walnuts or pecans
additional chopped walnuts or pecans (optional)
directions
Grease and flour a 10-or 12-cup bundt pan. Microwave 1 1/3 cups of the butterscotch chips in a medium, microwave-safe bowl on Medium-high (70 percent) 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 butterscotch chips in a large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in nuts.
Pour into prepared pan. Bake for 50 to 60 minutes at temperature listed on cake mix box, or until a wooden pick inserted in cake comes out clean. Cool in pan on a wire rack for 20 minutes.
Invert onto wire rack to cool completely. Transfer to a serving platter.
For Glaze: Microwave remaining 1/3 cup butterscotch chips and milk in a small, microwave-safe bowl on Medium-high (70 percent) power for 30 seconds. Stir. Microwave at additional 10-to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes.
Pour glaze over cake, then sprinkle with chopped nuts.
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Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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