Shelly's Recipe

BUTTERSCOTCH RUM POUND CAKE

Category: Cakes from Cake Mixes

1 (11 oz) pkg butterscotch morsels, divided
1 yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup EACH milk and dark rum
1/4 cup butter, softened
1 cup finely chopped nuts
Glaze
Chopped Nuts

Preheat oven to 350. Grease a 10 inch bundt pan. Mets 1 1/2 cups butterscotch morsels. Cool to room temperature. Combine morsels and next 6 ingredients in a large mixer. Beat on low just until moistened. Beat on high for 2 minutes. Stir in 1 cup nuts. Pour into bundt pan and bake for 50-60 minutes. 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 nuts.

GLAZE: Melt remaining morsels with 1-2 tbsp milk. Stir until smooth. Cool for 5-10 minutes.