Shelly's Recipe

BUTTERSCOTCH RUM BUNDT POUND CAKE

Category: Cakes from Cake Mixes

1 (11-oz) pkg (1 2/3 cups) butterscotch morsels, divided use
1 pkg 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 below)
Additional chopped nuts (optional)

Preheat oven to 350. Grease 10-inch bundt pan. Microwave 1 1/3 cups (reserve 1/3 cup for glaze) morsels in medium, microwave-safe bowl on medium-high (or 70%) power for 1 minute then stir. Then 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 cake plate and pour glaze over cake; sprinkle with chopped nuts.

For Glaze: Microwave remaining 1/3 cup morsels and 1 to 2 tbsp milk in small, microwave-safe bowl on medium-high (or 70%) power for 30 seconds then stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes.