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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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